Parmesan Chicken Paillards With Cherry Tomato Sauce - cooking recipe

Ingredients

4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided
1/4 cup parmesan cheese, grated
1 tablespoon all-purpose flour
2 teaspoons olive oil, divided
cooking spray
1/2 cup onion, finely chopped (I use frozen chopped onion, unthawed)
1/4 cup chicken broth
1 tablespoon sherry wine vinegar
2 cups cherry tomatoes, quartered
1/2 teaspoon dried oregano

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
Remove from pan; keep warm.
Carefully wipe any browned bits from the pan using a paper towel.
Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.