Chicken with Tomato-Herb Pan Sauce

6 tbsp unsalted butter, room temperature
3-4 cloves of garlic, minced
3 tsp chopped fresh oregano
1 1/2 tsp paprika Salt and pepper to taste
1 1/2 lbs skinless, boneless chicken breast
2 1/2 pints grape tomatoes
3 tbsp chopped fresh parsley
Dry white wine or chicken broth, to deglaze the pan

I got this recipe from epicurious (originally Bon Appetit). It was a hit at home, but this could've had something to do with the amount of Christmas leftovers we'd been having.

Pound chicken and season with salt and pepper. Mash butter, garlic, oregano, and paprika in small bowl to blend. Season with salt and pepper.

Melt half of blended butter in skillet over medium heat. Add chicken and cook until no longer pink in center, about 5 minutes per side. Transfer to plate and tent with foil.

Deglaze pan with wine or chicken broth. Increase heat to high and add tomatoes, stirring occasionally until they begin to char and burst. Add other half of blended butter to skillet. Crush tomatoes lightly leaving some chunks, stir one minute. Spoon tomato sauce over chicken and garnish with parsley.

I served it over rice but would be good over pasta or on its own!