Chicken Breasts With Tomatoes and Capers

By á-24606

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)
• 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

Preparation

Step 1

Preparation
Step 1Sprinkle 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.
Step 2Add 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.
Step 3Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.