Chicken with Herb-Roasted Tomatoes and Pan Sauce

INGREDIENTS

• 6 tablespoons olive oil, divided
• 1 tablespoons Worcestershire sauce
• 3 tablespoons fresh tarragon leaves
• 1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
• Freshly ground black pepper
• 1 pound skinless, boneless chicken breasts
• 2 tablespoons red wine vinegar
• 3 tablespoons flat-leaf parsley leaves
• 1 small shallot, minced
• 2 tablespoons herbes de Provence
• 1 teaspoon kosher salt plus more