Pan-Roasted Chicken with Cherry Tomatoes, Feta, and Herbs

1. Preheat the oven to 375°F.
2. Place the chicken on a cutting board, cover with plastic wrap or parchment, and pound to an even ½-inch thickness. Season both sides with salt and pepper.
3. In a shallow bowl, dredge the chicken in cassava flour, shaking off excess.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken until golden brown, about 3 minutes per side. Transfer to a plate.
5. Reduce heat to medium-low, add garlic and cherry tomatoes, and sauté until tomatoes blister, about 2 minutes.
6. Pour in the wine and let it reduce by half. Then add the broth + lemon juice, scraping up browned bits. Nestle the chicken back into the skillet.
7. Crumble feta over the top and transfer the skillet to the oven. Bake uncovered for 10 minutes, until the chicken is cooked through and the sauce is bubbling.
8. Let cool for 5 minutes, then finish with fresh dill. Serve and enjoy!