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Chicken Breasts with Tomato-Herb Pan Sauce
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 garlic clove, minced
- 1 1/2 teaspoons chopped fresh marjoram or oregano
- 1/2 teaspoon sweet paprika
- Kosher salt and freshly ground black pepper
- 2 skinless, boneless chicken breasts
- 2 cups mixed cherry tomatoes (11-12 ounces)
- 1 tablespoon chopped fresh flat-leaf parsley
Directions:View on Epicurious
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