Chicken Breasts with Capers and Tomatoes

Ingredients

• 4 chicken breast halves, skinless and boneless
• Salt and 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 diced tomatoes, drained)
• 1/4 cup red wine vinegar
• 1/4 cup red drained capers
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 1/4 cup chopped fresh parsley leaves

Preparation

1. Pat the chicken breasts dry with paper towels and sprinkle with salt and pepper. Heat the oil and butter in a heavy-bottomed skillet. Sauté the chicken until lightly browned on all sides, turning often, about 5 minutes.
2. Add the shallots and garlic to the pan with the chicken and cook for a minute or two. Then add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste, stirring to incorporate the brown bits stuck to the bottom of the pan.
3. Bring to a boil, cover and simmer for 9 minutes or until the chicken is cooked through. Garnish with parsley and serve.