Chicken with Cherry Tomato Heavy Cream Sauce
By: Vicky Berman
Published: Friday, October 7, 2011 - 5:59am

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

Preparation

1 1. Season chicken with salt and pepper. Dip each piece into panko, patting the crumbs down so they stick well. 2 2. In a bowl combine butter, garlic oregano and paprika. Mix until smooth. Add salt and pepper to taste. 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. 4 4. Add onion to the pan and cook until translucent, a few minutes. Remove. 5 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. Reduce heat to medium-low, add heavy cream to pan, stirring to incorporate tomatoes. Cook for 1-2 minutes more. 7 7. To serve slice chicken breasts, top with tomato cream sauce and fresh chopped parsley.

About

Perfect for a quick weeknight dinner!