Chicken with Herb-Roasted Tomatoes and Pan Sauce

By ezunich

Ingredients

• 1 1/2 lb cherry tomatoes
• 6 tbs olive oil, divided
• 2 tbs herbes de Provence
• 1 tsp kosher salt
• Freshly ground black pepper
• 1 tbs Worcestershire sauce
• 1 lb boneless chicken breast
• 1 small shallot, minced
• 2 tbs red wine vinegar
• 3 tbs flat leaf parsley leaves
• 3 tbs fresh tarragon leaves

Details

Servings 4

Preparation

Step 1

Preheat oven to 450°. Combine tomatoes, 2 tbs oil and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tbs oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan. Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
Meanwhile, season chicken all over with 1 tsp salt and pepper. Heat 2 tbs oil in a large ovenproof skillet over medium high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through 8-10 minutes. ransomer chicken to a cutting board and let rest for at least 5 minutes.
Add remaining 1 tbs oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just about to thicken, about 1 minute. Season sauce to taste with salt and pepper.
Slice chicken, divide among plates. Spoon tomatoes and sauce over; garnish with herbs.