chicken w/ tomato herb sauce

I feel like this is very Frenchish. It may not be. I have absolutely no knowledge of French cooking (sorry Julia). Whatever. It's delicious! Definitely make it with rice. Here's what you'll need:

• 2 tablespoons butter, room temperature
• 1 garlic clove, minced
• 1 1/2 teaspoons chopped fresh oregano (seriously, go fresh - this makes the dish)
• Salt and freshly ground black pepper
• Chicken breasts (this makes enough for about 2)
• 2 cups cherry tomatoes, halved
• 1 tablespoon chopped fresh parsley (optional)

Preheat your oven t 350 degrees.

Mash the butter, garlic and oregano together in a small bowl. Season to taste with salt and pepper.

Melt 1 tablespoon marjoram butter in a non-stick skillet over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet, cover, and cook until almost no longer pink in center, about 5 minutes per side. Transfer chicken to a baking pan lined with aluminum foil. Tent the foil over the chicken and place in the oven to finish cooking while you prepare the sauce.

Increase the stove heat to high. Add the tomatoes to the skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add the remaining butter mix to the skillet. Crush the tomatoes slightly to release juices, stir for another minute or so. Spoon tomato sauce over chicken. Garnish with parsley.

I decided to make an extra tablespoon of the butter mix and sautéed some asparagus in it. It was delicious! The sauce was also great over rice.

Bon chappétit!