This easy-to-make dish combines the sweetness of tomatoes with the briny
essence of capers.

Yield: 4 servings.

INGREDIENTS

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

    DIRECTIONS

    Sprinkle the chicken well with salt and pepper.


    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.


    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.