Ingredients

The following ingredients have 4 Servings
  • 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)
  • 1/4 cup red wine vinegar
  • 1/4 cup drained capers
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh parsley leaves

Instruction

  • 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.