This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers.
Recipe information
Yield
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
Preparation
Step 1
Sprinkle the chicken well with salt and pepper.
Step 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.
Step 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.
Step 4
Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
Step 5
Sprinkle with parsley and serve.
Reprinted with permission from Cooking with the 60-Minute Gourmet by Pierre Franey and Bryan Miller. © 1999 Times Books
