INGREDIENTS:

• 2 tablespoons butter, room temperature
• 1-2 small garlic cloves, minced
• 1 1/2 tsp fresh basil, chopped
• 1 1/2 tsp parsely, chopped
• 1 tsp fresh oregano, chopped
• Sea salt and freshly ground black pepper, to taste
• 2 skinless boneless chicken breasts, cut in half, pounded thin
• 2 cups mixed grape tomatoes
• 1/4 cup of chicken broth

INSTRUCTIONS:

1. Combine the butter with the basil, parsley, oregano, and minced garlic together in a small bowl.
2. Trim any fat from your chicken breasts. Cut them in half then place them between two pieces of plastic wrap. Using a mallet, pound the chicken breast until they are 1/2 inch thick. Season each side of the chicken with sea salt and freshly cracked pepper, to taste.
3. Heat a skillet over medium high heat. Once the pan is hot, add a bit of the butter, then add the chicken breasts (you may have to cook the chicken in batches - don't over crowd the pan). Cook for 4-5 minutes, or until golden brown, then flip over and cook for 2-3 minutes or until chicken is cooked through. Remove from the pan and place on a platter covered with a tin foil tent.
4. Add the tomatoes to the pan and season with sea salt and freshly cracked pepper. Cook, stirring often, until the tomatoes start to burst, about 5-7 minutes. Add the remaining herb butter to the pan along with the chicken broth. Cook, stirring constantly for a few minutes while you crush some of the tomatoes slightly to release the juices. Taste the sauce and season with sea salt and freshly cracked pepper, to taste, if needed. Place the chicken back into the pan to re-heat for a minute before placing them on serving plates. Spoon sauce evenly over the top of each piece of chicken. Serve immediately. Enjoy.