Chicken with Cherry Tomato Pan Sauce on Corn and Basil Polenta

2 T butter (room temp)
2 cloves garlic, chopped
1/2 t dried oregano
1/2 t paprika
salt and pepper to taste
2 T flour
3 chicken breasts, boneless-skinless
2 t olive oil
2 c cherry tomatoes
1 T basalmic vinegar
2 T basil, chopped
1 t chopped fresh oregano
1 T parsley

Prep time- 5 min
Cook time 15 min

1. Mix butter, garlic, oregano, and paprika
2. Pat chicken dry and season with salt, pepper, and dust with flour
3. Melt 1 T of the butter inmto the oil in a pan over medium-high heat.
4. Add the chicken and sautee until the chicken is golden brown and cooked through, about 3-4 minutes per side and set aside.
5. Add the tomatoes and cook while stirrling unti lthe start to char and burst open, about 5 min.
6. Add the remaining butter and balsamic vinegar.
7. Crush the tomatoes and deglaze the pan using a wooden spoon.
8. Remove from heat and stir in the basil, oregano, and parsley.
9. Slice the chicken, mix any juices into the tomato sauce and serve with the sauce spooned over the sauce.

Fresh corn and basil polenta
1 c. water
1 tube of polenta (can be found in grocery store near bread crumbs)
2 T butter
1/2 cup italian cheese blend
1 ear of corn (cooked- and then cut kernals off)
2 T basil

Cook polenta in the microwave for 2-4 minutes. Stop multiple times and mash it. Transfer to saute pan. Add water and continue to cook and add more water until it is a soft, smooth consistency. Add other ingredients- butter, cheese, corn, and basil. (I did not have fresh basil and look forward to trying it later!)

Set polenta on plate. Lay chicken sliced over it. Cover with sauce. "Simple" yet awesome!!!