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Chicken Breasts with Tomatoes & Capers

Source of Recipe


From "Cooking with the 60-Minute Gourmet"






List of Ingredients



• 4 boneless, skinless chicken breasts (about 1-1/4 pounds)
  
• Salt and freshly ground white pepper to taste
  
• 1 Tbsp olive oil
  
• 1 Tbsp butter
  
• 3 Tbsp finely chopped shallots
  
• 1 tsp finely chopped garlic
  
• 2 tsp finely chopped fresh tarragon or 1 tsp dried
  
• 4 ripe plum tomatoes, cut into small cubes
  
• 2 Tbsp red wine vinegar
  
• 4 Tbsp drained capers
  
• 1 cup dry white wine
  
• 1 Tbsp tomato paste
  
• 4 Tbsp chopped fresh parsley leaves
  






Instructions



1. Sprinkle the chicken well with salt and pepper.
   
   
2. Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
   
   
3. Scatter 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, reduce heat, and simmer for 10 minutes or until the chicken is cooked. Sprinkle with parsley and serve.
   
   Makes 4 servings.