Chicken and Marinara Sauce

This is great just as a basic marinara sauce too, I did let the chicen sit in the sauce a while and take on some of the flavor and we ate it with noodles

6 plum tomatoes
· 2 tablespoons canola oil
· Kosher salt and freshly ground black pepper
· 1 bone-in, split chicken breast (1 1/2 to 2 pounds)
· 1/2 cup chicken broth
· 1 tablespoon spicy brown mustard
· 1 tablespoon chopped fresh oregano
· 3 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors