Chicken with Tomato Herb Pan Sauce

I'm a fan of Annie's Eats.  In general, she does the same thing I do, which is making other people's recipes, but she does a LOT of it and she takes beautiful photos of it all.  While being a mom of two and a doctor.  In other words, she does the same thing I do, way better, and with much different other demands.

So, when I'm meal planning or looking to make an impressive dessert, her blog is one of the first places I stop.  So I found this recipe in that way.  Annie found it at Cook like a Champion who took it from Bon Appetit.

When you know something has been passed between so many hands, you know you're probably onto something good.  That was definitely the case here.  I really liked the changes Cook like a Champion made, largely because I know I don't have marjoram and wouldn't know what to use in its place.

This was delicious--the whole family enjoyed it, it came together fast, and it's yummy and healthy!  YAY!

Chicken with Tomato Herb Pan Sauce taken from Annie's Eats

Ingredients:
For the chicken:
2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
¾ cup flour

For the sauce:
2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.)
1/3 cup dry white wine or chicken broth
1 tbsp. minced fresh parsley

Directions: 
Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika.  Season with salt and pepper to taste.  In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.  Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce.  Sprinkle with parsley and serve.