Chicken with Herb-Roasted Tomatoes and Pan Sauce |
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.
|
www.CookingWithRenaLee.com |
|
Print
|
Close
|
|
