Chicken with Cherry Tomato Heavy Cream Sauce

Ingredients

• •2 chicken breasts
• •½ cup panko crumbs
• •salt
• •2 tablespoons butter
• •2 cloves garlic
• •½ teaspoon oregano
• •½ teaspoon paprika
• •2 tablespoons olive oil
• •½ onion
• •12 oz cherry tomatoes
• •3 tablespoons heavy cream
• •parsley

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Method

From foodista.com — read the original

1. 1Season chicken with salt and pepper. Dip each piece into panko, patting the crumbs down so they stick well.
2. 2In a bowl combine butter, garlic oregano and paprika.
3. 3Mix until smooth.
4. 4Add salt and pepper to taste.
5. 5Over medium-high heat add 1 tablespoon butter and 2 tablespoons olive oil.
6. 6Add chicken, in a single layer and cook until lightly browned on each side (3-5 minutes per side).
7. 7Remove chicken from skillet and loosely cover with aluminum foil.
8. 8Add onion to the pan and cook until translucent, a few minutes.
9. 9Remove.
10. 10Increase 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.
11. 11Reduce heat to medium-low, add heavy cream to pan, stirring to incorporate tomatoes. Cook for 1-2 minutes more.
12. 12To serve slice chicken breasts, top with tomato cream sauce and fresh chopped parsley.