Chicken with Tomato-Herb Pan Sauce

I've been eating a lot of tomatoes lately. I'm not a huge tomato person, I like them in salads, sandwiches but I could eat brushetta all day long. But for some reason I've noticed myself buying batches of tomatoes at the store. It's not because of a pregnancy craving either; I'm not dying to stuff them in my face.

But somehow they are making their way into my cart.

My favorite tomatoes are cherry tomatoes. I like to halve them and throw them into a salad or mix into pasta. I also like to make small caprese salads with them, drizzled in lots and lots of olive oil. This was a perfect way to use up what I had left of my tomatoes last week.

It's a super easy meal, so easy I categorized it as a "weeknight meal." You can get this on the table in 15-20 minutes. I loved the homemade butter spread in the recipe, however, next time I think I'll double it. The sauce could have used a bit more!
 
Source: Bon Appetit
Serves: 2

2 tablespoons unsalted butter, room temperature
1 garlic clove, minced
1 1/2 teaspoon chopped marjoram or oregano (I had oregano)
1/2 teaspoon sweet paprika
2 skinless, boneless chicken breasts
2 cups mixed cherry tomatoes (My store didn't have mixed)
Flat-leaf parsley

Mash butter, garlic, marjoram (or oregano), and paprika in a small bowl to blend. Season butter with salt and pepper. Melt 1 tablespoon of the butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.

Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season to taste with salt and pepper. Spoon tomato sauce over chicken and garnish with parsley.