Chicken Breasts With Tomatoes And Capers

• 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

1. 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.
2. 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.
3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

chicken breasts, salt, fresh ground white pepper, olive oil, butter, shallots, garlic, fresh tarragon, tomatoes, red wine vinegar, capers, white wine, tomato paste, parsley

Taken from www.food.com/recipe/chicken-breasts-with-tomatoes-and-capers-526351 (may not work)