2 chicken breasts pounded
A pound of cherry tomatoes
Worcester sauce
Olive oil
Salt & pepper
Dried Italian herbs or herbs de provance
Butter
Red wine
Shallots
Preheat your oven to 400
Put a couple tbsp of your olive oil in an ovenproof skillet, add
tomatoes & herbs. Stir, then put skillet in oven for 15 minutes or so,
til the tomatoes burst and release their juices like your mama at a Rod
Stewart concert. Place in bowl & toss with a bit of Worcester sauce.
Salt and pepper both sides of your chicken, then pan fry about 4
minutes per side on medium high heat. Let chicken rest, it's tired.
Put a knob of butter in the same pan, add shallots for a minute, then
deglaze pan with a splash of red wine. Add tomato mixture and sauté
til thickened, about 4 minutes.
Put tomatoes on your chicken & enjoy!
Posted by Mister Gardner, stay at home dad.
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