Chicken with Tomato Herb Pan Sauce

INGREDIENTS

For the chicken:

boneless, skinless chicken breasts, butterflied and halved (4-6 halves total)

Salt and pepper

3/4 cup

flour

For the sauce:

2 tbsp

unsalted butter, softened

1 clove

garlic, minced

1 1/2 tsp

fresh oregano, minced

1/2 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