Preheat the oven to 425.

In a cast iron skillet heat 2 tablespoon olive oil. Add the shallots and tomatoes, cook until they start to brown, about 5 minutes.

Stir in the garlic, then the tomato paste, brown ale, rosemary, oregano, basil, salt and pepper.

Transfer to the oven, cooking until the tomatoes have broken down, about 15 minutes. Remove from the oven, stir in the balsamic vinegar.

While the tomatoes cook, make the chicken.

Season chicken on all sides with salt, pepper and garlic powder.

Heat remaining 1 tablespoon olive oil in a skillet over medium high heat. Add the chicken, cook on each side until browned and cooked through. Remove from skillet, slice.

Plate chicken with tomato sauce for serving. Serve over rice or pasta if desired.