Chicken Breasts With Tomatoes and Capers

Main Dishes

Source:

Ingredients

4 boneless, skinless chicken breasts (about 2 1/4 pounds)

Salt and freshly ground white pepper to taste

2 tablespoons olive oil

2 tablespoons butter

6 tablespoons finely chopped shallots

2 teaspoons finely chopped garlic

4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon

8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)

¼ cup red wine vinegar

¼ cup drained capers

1 cup dry white wine

2 tablespoons tomato paste

¼ cup chopped fresh parsley leaves

Directions

Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.