Ingredients:
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
3 tablespoons chopped shallots or 3 tablespoons green onions
1 teaspoon chopped garlic
1 teaspoon dried tarragon
4 plum tomatoes, diced
2 tablespoons red wine vinegar
4 tablespoons capers
1 cup dry white wine
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley
Directions:
In a heavy skillet, brown the chicken in the oil over medium high heat.
Add shallots and garlic and cook 2 to 3 minutes.
Add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste.
Stir thoroughly.
Bring to boil, cover, reduce heat and simmer until chicken is done.
15 to 20 minutes or so.
Juices should run clear.
Plate it up and garnish with parsley.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.