Chicken Breasts with Tomatoes and Capers

Ingredients

• 4 boneless, skinless chicken breasts (about 2¼ pounds)
• Salt and freshly ground white pepper to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 6 tbsp finely chopped shallots
• 2 tsp finely chopped garlic
• 4 tsp finely chopped fresh tarragon, or 2 tsp 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 tbsp tomato paste
• ¼ cup chopped fresh parsley leaves

Instructions

1. Sprinkle the chicken with salt and pepper.
2. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
3. Add the shallots and garlic around the chicken. Cook briefly, then add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
4. Blend well, bring to a boil, then cover and simmer for 9 minutes.
5. Sprinkle with parsley and serve.