Combine the tomatoes, wine, vinegar, shallot, and mustard in a mini food processor. Process until smooth.
With the motor running, gradually add the extra virgin olive oil and process until combined. Transfer to a small saucepan and season with salt and pepper. Bring to a simmer over medium heat and cook until slightly reduced, 10 minutes. Remove from the heat and stir in the parsley.
Meanwhile, heat a large, heavy (preferably cast-iron) skillet over medium heat and add 2 teaspoons olive oil, swirling to coat. Dredge the chicken in flour, shaking off excess. Season with salt and pepper and add to the skillet.
Cook until just cooked through, 6-7 minutes per side, depending on thickness. (Add a little more oil if the skillet becomes too dry.) Transfer to a plate and let rest 3 minutes.
Serve the chicken breasts with sauce spooned on top, and any extra sauce in a bowl alongside.
Turn simple seared chicken into a flavorful, eye-catching dish with a rich and tomatoey red-wine sauce, brightened with fruity balsamic vinegar.
Give the sauce ingredients a spin in the food processor, then simmer gently to reduce a bit and deepen the flavors.
Cooking the sauce a bit helps to blend and develop its overall character. It also mellows the wine taste, but not all the alcohol will be “cooked out.”
Sear the chicken breasts, spoon the sauce on top, and it’s ready to serve.
Delicious, low carb and perfect for dinner. Serve with fresh veggies to complete the plate.