Chicken Breasts with Tomatoes and Capers Recipe

Chicken Breasts with Tomatoes and Capers Recipe

  • 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
  1. Sprinkle the chicken well with salt and pepper.
  2. 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.
  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.
  4. Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
  5. Sprinkle with parsley and serve.