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

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Season chicken with salt and pepper. Dip each piece into panko, patting the crumbs down so they stick well.
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Step 2

  • In a bowl combine butter, garlic oregano and paprika.
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Step 3

  • Mix until smooth.

Step 4

  • Add salt and pepper to taste.
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Step 5

  • Over medium-high heat add 1 tablespoon butter and 2 tablespoons olive oil.
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Step 6

  • Add chicken, in a single layer and cook until lightly browned on each side (3-5 minutes per side).
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  • Length: 5 minutes

Step 7

  • Remove chicken from skillet and loosely cover with aluminum foil.
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Step 8

  • Add onion to the pan and cook until translucent, a few minutes.
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Step 9

  • Remove.

Step 10

  • 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.
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  • Length: 5 minutes

Step 11

  • Reduce heat to medium-low, add heavy cream to pan, stirring to incorporate tomatoes. Cook for 1-2 minutes more.
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  • Length: 2 minutes

Step 12

  • To serve slice chicken breasts, top with tomato cream sauce and fresh chopped parsley.
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