Chicken With Cherry Tomato Heavy Cream Sauce

1. 1

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

2. 2

   2. In a bowl combine butter, garlic oregano and paprika. Mix until smooth. Add salt and pepper to taste.

3. 3

   3. 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.

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   4. Add onion to the pan and cook until translucent, a few minutes. Remove.

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   5. 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.

6. 6

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

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

* Per serving · 4 servings · Values may vary.

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