Cooking with Rena Lee

Prep Time: 30 min
Cook Time: 40 min

Yield:4-6

INGREDIENTS:

1 1/2 lb	cherry tomatoes or other small tomatoes on the vine
6 tbsp	olive oil, divided
2 tbsp	herbes de Provence
1 tsp	kosher salt plus more
	freshly ground black pepper
1 tbsp	Worcestershire sauce
1 lb	skinless, boneless chicken breasts
1	small shallot, minced
2 tbsp	red wine vinegar
3 tbsp	flat-leaf parsley leaves
3 tbsp	fresh tarragon leaves

DIRECTIONS:

Preheat oven to 450 degrees. Combine tomatoes, 2 tbsp oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tbsp oil in a large, heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan
(oil may splatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 mins. Transfer to a medium bowl and drizzle with Worcestershire sauce.
Meanwhile, season chicken all over with 1 tsp salt and pepper. Heat 2 tbsp oil in a large ovenproof skillet over med-high heat. Sear chicken on both sides until golden brown, 6-8 mins. Transfer pan to oven and roast chicken until cooked through, 8-10
mins. Transfer chicken to a cutting board and let rest for at least 5 mins.
Add remaining 1 tbsp oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 min. Season sauce to taste with salt and pepper.
Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.