- 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
- Sprinkle the chicken well with salt and pepper.
- Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts 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.