- 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)
- ¼ cup red wine vinegar
- ¼ cup drained capers
- 1 cup dry white wine
- 2 tablespoons tomato paste
- ¼ cup chopped fresh parsley leaves
- Sprinkle 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.
- Add 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, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.