Ingredients: 2 chicken breasts, halved (you should end up with 4 thin pieces),1/2-3/4 cup panko crumbs,salt, pepper to taste,2 tablespoons butter, room temperature,2-3 cloves garlic, minced,1/2 teaspoon dried oregano,1/2 teaspoon sweet paprika (I used Hungarian paprika),2 tablespoons olive oil,1/2 onion, chopped,12 oz cherry tomatoes,3-4 tablespoons heavy cream,fresh parsley, chopped to garnish
Instructions:
- Season chicken with salt and pepper. Dip each piece into panko, patting the crumbs down so they stick well.
- In a bowl combine butter, garlic oregano and paprika.
- Mix until smooth.
- Add salt and pepper to taste.
- Over medium-high heat add 1 tablespoon butter and 2 tablespoons olive oil.
- Add chicken, in a single layer and cook until lightly browned on each side (3-5 minutes per side).
- Remove chicken from skillet and loosely cover with aluminum foil.
- Add onion to the pan and cook until translucent, a few minutes.
- Remove.
- Increase heat to high and add tomatoes. Cook for 5 minutes, stirring occasionally, until tomatoes are slightly charred, add remaining butter, and then using a spoon lightly push down on the tomatoes to release the juices.
- Reduce heat to medium-low, add heavy cream to pan, stirring to incorporate tomatoes. Cook for 1-2 minutes more.
- To serve slice chicken breasts, top with tomato cream sauce and fresh chopped parsley.
