an easy weekday meal with juicy & tasty tomatoes
6 tbls olive oil, divided
2 tbls herbes de provence
1 tsp kosher salt, plus
ground black pepper
1 tbls worcestershire sauce
1 lb skinless, boneless chicken breasts
1 small shallot, minced
2 tbls red wine vinegar
3 tbls flat-leaf parsley leaves
3 tbl fresh tarragon leaves
preheat oven to 450 degrees farenheit. combine tomatoes, 2 tbls oil and herbes de provence in bowl. season with salt & pepper; toss to coat. heat 1 tbls oil in 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.
meanwhile, season chicken all over with 1 tsp salt & pepper. heat 2 tbls 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. transfer chicken to cutting board and let rest for 5 minutes.
add remaining 1 tbls 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 beginning to thicken, about 1 minute. season sauces to taste with salt and pepper.
slice chicken; divide among plates. spoon tomatoes and sauce over; garnish with herbs.
i also served over a small bed of pasta.