Chicken Breasts with Tomatoes and Capers Recipe

Ingredients

• 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)
• cup red wine vinegar
• cup drained capers
• 1
• cup dry white wine
• 2
• tablespoons tomato paste
• cup chopped fresh parsley leaves
• 1. Sprinkle the chicken
• with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add
• the chicken breasts and sauté over medium-high heat, turning the pieces often
View Full Recipe at CHEWING THE FAT