Chicken with Cherry Tomato Heavy Cream Sauce

Name: Chicken with Cherry Tomato Heavy Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 pieces Chicken Breast (2 chicken breasts, halved (you should end up with 4 thin pieces)); ½ cup Panko (1/2-3/4 cup panko crumbs); 0 pieces Table Salt (salt, pepper to taste); 2 tbsp Butter (2 tablespoons butter, room temperature); 2 cloves Garlic (2-3 cloves garlic, minced); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); ½ tsp Paprika (1/2 teaspoon sweet paprika (I used Hungarian paprika)); 2 tbsp Olive Oil (2 tablespoons olive oil); ½ piece Yellow Onion (1/2 onion, chopped); 12 oz Cherry Tomato (12 oz cherry tomatoes); 3 tbsp Heavy Cream (3-4 tablespoons heavy cream); 0 pieces Parsley (fresh parsley, chopped to garnish)

35 minItalian

Servings2

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Steps

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