Ingredients:
2 tablespoons unsalted butter, at room temperature
2 garlic cloves, minced
3/4 teaspoon fresh oregano, chopped
3/4 teaspoon fresh marjoram, chopped
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 boneless, skinless chicken breasts
2 teaspoons olive oil
2 cups cherry tomatoes (12 ounces)
1/4 cup vermouth or white wine (optional)
1 tablespoon fresh parsley, chopped

In a small bowl, mix together the butter, garlic, oregano, marjoram, and paprika. Season to taste with salt and pepper and set aside.

Preheat oven to lowest possible temperature. Using a mallet or heavy skillet, pound chicken to 1/2-inch thickness in between two pieces of plastic wrap. Season both sides of the chicken breasts with salt and pepper. Measure the flour onto a plate. Working with one breast at a time, press both sides into the flour. Shake gently to remove excess flour and repeat with remaining breast.

Melt 1 tablespoon of the oregano butter with the 2 teaspoons of oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Lay the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes. Transfer to a small pan or oven-safe plate and keep warm while preparing sauce.

Increase heat to high and add tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining butter. Crush tomatoes slightly to release their juices and continue stirring until butter has melted. Add vermouth/wine to the pan. Using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Remove chicken from oven and add any juices that may have accumulated. Slice chicken and top with tomato sauce. Sprinkle with fresh parsley and serve.

Source: adapted from Cook Like A Champion, originally from Bon Appétit