Pan Seared Chicken with Roasted Tomato Glaze and Crisped Sage

20 fresh sage leaves
3 Tbsp olive oil
4 medium-sized, ripe tomatoes, cut in wedges
2 tsp Worcestershire sauce
4 small boneless, skinless chicken breasts
2 cloves garlic, thinly sliced
3/4 cup dry white wine
2 Tbsp butter
2 tsp fresh lavender leaves (or tarragon)

Preheat oven to 450F.  Heat oil in a non-stick skillet just enough to sizzle water.  Place sage leaves in a single layer in oil and cook for about 30 seconds. As the leaves curl, use metal tongs to gently flip leaves and cook another minute or so.  Flip one more time and cook about another 30 seconds until leaves are fairly crispy.  Tip the pan to pool the oil away from the leaves and gently remove leaves to a paper towel.  Sprinkle them with a bit of coarse Kosher salt.

Transfer two tablespoons of the oil in the pan to a bowl.  Gently toss the tomatoes with the oil and Worcestershire and turn out in a single layer onto a jelly roll baking sheet with sides.  Place sheet in oven and roast tomatoes for about 15 minutes.

Meanwhile, reheat remaining oil in pan and sauté the chicken breasts over high heat, smooth-side down, for about 3-4 minutes, until golden brown.  Flip breasts, add garlic to pan and continue cooking another 3-4 minutes.  Add wine, cover, reduce heat and cook another 8-10 minutes, or until cooked through. 

Remove breasts to cutting board and allow to rest.  Melt the butter in the wine and add the lavender.  Remove tomatoes from oven and turn into the wine sauce, gently mixing the tomatoes into the sauce.  Add a bit of water if necessary to achieve a saucy glaze.

Serves 4.