Step 1

Season both sides of the chicken with salt and pepper.

Step 2

Lightly dredge the chicken in flour and set aside.

Step 3

In a small bowl, combine butter, garlic, Italian seasoning and paprika.

Step 4

In a large skillet, on medium-high heat, melt 1 tbsp. of the seasoned butter with some olive oil.

Step 5

Place the chicken in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.

Step 6

Transfer to a plate and cover loosely with foil.

Step 7

In the same skillet, increase the heat to high and add in the tomatoes.

Step 8

Cook the tomatoes, stirring occasionally, until the skins are charred and they begin to burst. It takes about 5 minutes.

Step 9

Add the remaining seasoned butter to the pan, stirring to melt.

Step 10

Begin to crush the tomatoes slightly to release their juices.

Step 11

Add in the chicken broth, scraping bits from the bottom of the pan.

Step 12

Cook for a minute or two longer until well blended.

Step 13

Take a piece of chicken and put it on a serving plate. Top with the pan sauce and tomatoes. Sprinkle with parsley and serve with your side dishes.