Prepare the ingredients: Mince the garlic, chop the shallot, and cut the mozzarella into cubes. Preheat a skillet over medium heat.

Season the chicken: Coat both sides of the chicken fillets with salt, pepper, garlic powder, and paprika.

Brown the chicken: In the skillet, heat olive oil and butter, and cook the chicken for about 5 minutes on each side until golden brown.

Sauté aromatics: Add the minced garlic and shallot to the skillet and sauté until fragrant.

Deglaze the skillet: Pour in white wine to deglaze, scraping up any brown bits, and simmer for 2 minutes.

Create the sauce base: Stir in salt, pepper, dried basil, and tomato paste; cook for an additional minute.

Add liquid ingredients: Add chicken broth and cherry tomatoes, bring to a boil, then reduce to a simmer for 5 minutes.

Finish the dish: Nestle the chicken back, top with basil and mozzarella, simmer until melted, or bake at 400°F for 10 minutes.

Serve and enjoy: Plate the chicken with sauce and sides like pasta or ciabatta.