Chicken Breasts with Tomatoes and Capers

• 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

1. Sprinkle the chicken well with salt and pepper.
2. Heat the oil and butter in a heavy-bottomed skillet.
3. Add the chickenbreasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
4. Scatter the shallots and garlic around the chicken.
5. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste.
6. Stir to dissolve the brown particles adhering to the bottom of the skillet.
7. Blend well.
8. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
9. Sprinkle with parsley and serve.

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

Taken from www.epicurious.com/recipes/food/views/chicken-breasts-with-tomatoes-and-capers-102361 (may not work)