tomato and oil-seared chicken with herb pan sauce

hello all,
amidst the grossness of job searching and being deathly super ill for the past week, i am pleased to post a new...post.

tomato and oil -seared chicken with herb pan sauce.
here's what you need:
2 chicken breasts, halved and butterflied
3/4 cups flour
salt and freshly ground pepper

sauce:
2 tbsp unsalted, softened butter
1 1/2 clove minced garlic
2 tsp fresh, minced oregano
2 tbsp (plus more, if chicken gets dry) grape seed oil
1/2 tsp sweet paprika
2 cups cherry tomatoes (12 oz)
1/3 cup dry white wine or chicken broth
1 tbsp minced, fresh parsley
salt and pepper
(adapted from annie's eats)

salt and pepper the chicken, and cover in flour on both sides, shaking off the excess. set aside. mix butter, oregano, garlic, paprika and salt & pepper together in a bowl. in a large skillet, on medium-high heat, melt 1 tbsp of the herb butter with the grapeseed oil. place the chicken breasts in the skillet and cook until both sides are golden brown (5-7 minutes per side). i like to use a poultry thermometer, just to be on the safe side. once finished cooking, cover with tin foil, and set aside.
increase the heat to high and add the tomatoes to the skillet.you might also need to add a little bit more oil at this point.
stirring constantly, cook until the tomatoes start to char and burst (4-5 minutes)

 add the rest of the oregano butter to the pan. gently crush each tomato so all the juices are brought out. add wine to the pan, and scrape the bottom so all charred parts that are stuck become loosened and part of your delectable sauce!
cook for one more minute or so, and you're done!
slice the chicken you've set aside under foil, and spoon your herb pan sauce over the top. i served this with an awesome baked garlic rice and roasted asparagus with sea salt.