1 1/2 lb cherry tomatoes
6 tbsp olive oil, divided
2 tbsp herb de provence
Salt and Pepper to taste
1 tbsp worcestershire sauce
1 lb chicken breasts, boneless
1 shallot, minced
2 tbsp red wine vinegar
3 tbsp flat leaf parsley, finely chopped
3 tbsp tarragon leaves, chopped
Preheat oven to 450F.
Toss tomatoes with 2 tbsp of oil, and all the herbes de provence in a large bowl. Heat up a skillet on medium heat, then add 1 tbsp of oil. Add the tomatoes to the pan, then add to the oven until the tomatoes burst and start leaking their juices. Transfer to a bowl, then drizzle with Worcestershire sauce.
Season chicken with salt and pepper. Wipe out the skillet and add 2 tbsp of oil. Heat on medium high, then add the chicken and sear both sides until golden brown. Transfer to the oven and roast until cooked through, about 10 minutes more or less. Transfer to a cutting board and rest for 5 minutes.
Add 1 additional tbsp of oil to the skillet and heat on medium heat. Add the shallots and cook until fragrant, then add the vinegar and deglaze the pan, scraping up browned bits. Add tomatoes and their juices and simmer until beginning to thicken. Season to taste.
Slice chicken, then spoon tomatoes and sauce over. Garnish with herbs.