Chicken with Herb-Roasted Tomatoes

chickenwithherbroastedtomatoes

I get really bored with chicken breast and stumbled on a whole list on Bon Appetit of “not-boring” chicken breast dinner recipes, so decided to try one! This was definitely not dry, flavorless chicken breast. The herb-roasted tomatoes I could have eaten by the bowlful. This recipe is for two! Use the same skillet for all of this, because you’ll keep “setting aside.” This helps with easy clean up too!

Ingredients:
1 carton cherry tomatoes
3 tablespoons olive oil, divided
1 tablespoon herbes de Provence
kosher salt to taste
fresh black pepper
2 teaspoons Worcestershire sauce
2 boneless skinless chicken breasts
1/2 shallot, minced
1 tablespoon red wine vinegar
2 tablespoons fresh parsley
2 tablespoons fresh tarragon

Directions:
1) Preheat oven to 450.
2) Combine tomatoes, 1 tablespoon oil, and herbes de Provence in a bowl. Season with salt and pepper. Stir to coat.
3) Heat 1 teaspoon oil in a large ovenproof skillet. Add tomatoes to skillet and cook for about a minute.
4) Transfer skillet to oven and roast for 15 minutes. Remove tomatoes from pan into bowl, and stir in Worcestershire.
5) In same skillet, heat 1 tablespoon oil over medium-high heat. Season chicken with salt and pepper, then sear on both sides in skillet until golden brown, about 4 minutes per side.
6) Transfer skillet to oven and roast for about 10 minutes. Transfer chicken to cutting board and let rest for 5 minutes.
7) Heat another few teaspoons of oil into the same skillet and add shallot, cooking for about 1 minute. Add vinegar and stir, deglazing pan, scraping the bottom.
8) Add tomatoes back in and simmer about 1 minute. Season to taste with salt and pepper.
9) Slice chicken and add to plates. Spoon tomatoes over each piece of chicken, and garnish with fresh parsley and tarragon.

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