In the same skillet, heat remaining oil. Add shallots and garlic and sauté over low heat until shallots are soft. Add wine, and cook over medium heat for a couple of minutes until the alcohol cooks off. Add the mushrooms, tomatoes, parsley and vinegar. Bring to a boil, then reduce heat to low. Cook uncovered about 5 minutes.
Pour sauce over prepared chicken and cover dish with foil. Bake for 15 minutes, turn breasts over, and bake 15 minutes more. Serves 4.
NOTE: If substituting dark meat chicken for the breasts, keep in mind that the dark meat will take longer to cook.