Chicken Breasts With Tomatoes and Capers

By bjlazyl

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 teaspoon dried
• 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

Details

Servings 4
Adapted from cooking.nytimes.com

Preparation

Step 1

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; cover and simmer for 9 minutes. Sprinkle with parsley and serve.