I was looking for a new way to use some of the last of the seasons tomatoes. I have done mostly vegetarian dishes with them, so I thought it would be good to try something with chicken. This dish turned out to be really good! It’s yummy and very “restauranty” (I know that’s not a word!)
Here are your ingredients:
5 cups cherry tomatoes
6 T olive oil
2T Italian seasoning
1T Himalayan Pink Salt
1T Worcestershire sauce
2 good size pieces of chicken breast
1 shallot, minced
2T red wine vinegar
3T chopped fresh parsley
3 T fresh Tarragon leaves
Preheat oven to 450 degrees
In a large bowl combine tomatoes, Italian seasoning, 2T olive oil and salt and pepper.
In a large oven proof skillet heat 1T olive oil and add tomato mixture. Put in the oven for 15 minutes. Transfer to a bowl and add Worcestershire.
Season chicken with salt and pepper
Heat 2T olive oil in a large skillet, (I used the same one I had used for the tomatoes). Add chicken.
Sear 4 minutes on each side.
Transfer to oven and roast for 8 to 10 minutes.
Transfer to a cutting board and let it rest for a few minutes.
Heat 1T olive oil to same skillet. Add shallot and cook and stir for about a minute. Deglaze the pan with the red wine vinegar, add tomato mixture and simmer briefly until it starts to thicken.
Season to taste with salt and pepper.
Slice and plate chicken
Spoon tomato mixture over and garnish with parsley and tarragon.
Serve to enthusiastic compliments! Come on, who’s a Rock Star in the kitchen? You!
* I found this recipe in Epicurious. I modified it slightly, but it’s pretty close.