Chicken with Tomato-Herb Pan Sauce

When I saw this recipe show up from Pink Parsley, originally from July 2011 Bon Appetit, I flagged it with the hopes of making it soon.  I wasn't sure if it would be too heavy of a recipe to make for the summer, but I didn't want to pass up the chance to use garden fresh tomatoes, so I added it to the menu for this week.  And am I glad that I did!  Just like Josie mentioned, I also chose to serve this dish over a creamy polenta, which I made with goat cheese.  If you have an abundance of tomatoes from your garden, I highly recommend that you make this dish!

2 tablespoons Butter, at room temperature
1/2 teaspoon Dried Oregano
2 Garlic Cloves, minced
1/2 teaspoon Sweet Paprika
Salt and Pepper
2 tablespoons Flour
2 Boneless, Skinless Chicken Breasts (I used chicken tenderloins)
2 teaspoons Olive Oil
2 cups Cherry Tomatoes (I used roma tomatoes from the garden, which I diced)
1 tablespoons Balsamic Vinegar
2 tablespoons Fresh Basil, chopped
1 1/2 teaspoons Fresh Oregano, chopped 
1 tablespoons Fresh Parsley, chopped

In a small bowl, mix together the butter, garlic, dried oregano, and paprika.  Season with salt and pepper and set aside.  Preheat the oven to 200 degrees, or as low as possible.  Pat the chicken dry with a paper towel and season with salt and pepper.  Measure the flour onto a plate.  Working with one chicken breast at a time, press both sides into the flour.  Shake gently to remove excess flour and repeat with the remaining chicken breast.  In a large skillet, melt 1 tablespoon of oregano butter with the oil over high heat.  Reduce the heat to medium when the butter stops foaming.  Add the chicken into the skillet and sauté until browned on one side, about 4 minutes.  Flip the chicken and continue cooking for 3-4 minutes, or until the chicken is cooked through (165-170 degrees on an instant read thermometer).  Transfer the chicken to an oven safe pan and keep warm while prepping the sauce.  Meanwhile, increase the heat to high and add tomatoes to the skillet.  Cook, stirring occasionally, until they begin to char and burst, about 5 minutes.  Add the remaining butter and balsamic vinegar.  Crush the tomatoes slightly to release their juices and continue stirring until the butter has melted.  Using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits.  Stir in the fresh oregano, basil, and parsley.  Remove the chicken from the oven and add any juices that may have accumulated.  Slice the chicken and top with the tomato sauce.