Chicken with Herb-Roasted Tomatoes and Pan Sauce

Ingredients

• 4 servings pepper black freshly ground
• 1.5 pounds cherry tomatoes 
• 3 tablespoons flat-leaf parsley leaves 
• 3 tablespoons tarragon leaves fresh
• 2 tablespoons herbs de provence 
• 1 teaspoon kosher salt plus more
• 6 tablespoons olive oil divided
• 2 tablespoons red wine vinegar 
• 1 small shallots minced
• 1 pound chicken breasts boneless skinless
• 1 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 450°F.
2. Combine tomatoes,2 tablespoons oil, and herbes de Provence in alarge bowl. Season with salt and pepper;toss to coat.
3. Heat 1 tablespoon oil in a largeheavy ovenproof skillet until oil shimmers.Carefully add tomatoes to pan (oil mayspatter).
4. Transfer skillet to oven and roast,turning once, until tomatoes burst and giveup some of their juices, about 15 minutes.
5. Transfer to a medium bowl and drizzle with
6. Worcestershire sauce.
7. Meanwhile, season chicken all overwith 1 teaspoon salt and pepper.
8. Heat 2 tablespoons oilin a large ovenproof skillet over medium-highheat. Sear chicken on both sides untilgolden brown, 6–8 minutes.
9. Transfer pan tooven and roast chicken until cooked through,8–10 minutes.
10. Transfer chicken to a cuttingboard and let rest for at least 5 minutes.
11. Add remaining 1 tablespoon oil to same skillet;heat over medium heat.
12. Add shallot andcook, stirring often, until fragrant, about1 minute. Deglaze pan with vinegar, scrapingup browned bits from bottom of pan; addtomatoes and their juices and simmer untilsauce is just beginning to thicken, about1 minute. Season sauce to taste with saltand pepper.
13. Slice chicken; divide among plates.Spoon tomatoes and sauce over; garnishwith herbs.
14. Per serving: 330 calories, 24 g fat, 1 g fiber
15. Bon Appétit