ingredients

  • 4 chicken breast halves without skin
  • salt
  • fresh ground pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 tablespoons shallot, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon dried tarragon
  • 4 whole Italian plum tomatoes, cubed
  • 2 tablespoons red wine vinegar
  • ¼ cup capers, drained
  • ½ cup dry white wine
  • 1 tablespoon tomato paste
  • ¼ cup fresh parsley

directions

1. Sprinkle the chicken with salt and pepper.
2. Heat the oil and butter in a heavy bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
3. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve brown particles adhering to the bottom of the skillet.
4. Blend well; bring to a boil; cover and simmer for 5 minutes. Sprinkle with parsley and serve.

Categories

Web

Keywords

Chicken

MacGourmet downloadChicken Breasts with Tomatoes and Capers. To import, drag image to your MacGourmet recipe box.

source

NY Times

servings/yield

Servings: 4
Yield: 4

rating