Chicken Breasts With Tomatoes And Capers - cooking recipe

Ingredients

4 chicken breasts, skinless & boneless (about 2-1/4 pounds)
salt, to taste
fresh ground white pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons shallots, finely chopped
2 teaspoons garlic, finely chopped
4 teaspoons fresh tarragon, finely chopped or 2 teaspoons dried tarragon
8 plum tomatoes, ripe and cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup capers, drained
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup fresh parsley leaves, chopped

Preparation

Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add 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, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.