This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. I found this and love how easy it comes together. It's ingredients you'll have on hand as well so it makes for a great busy weeknight meal.
| Prep Time | 5 Minutes |
| Cook Time | 20 Minutes |
| Servings |
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Ingredients
- 4 Boneless, Skinless Chicken Breasts We like to use thin sliced as it cooks up quicker and evenly
- Salt
- ground white pepper
- 2 tbsp Butter
- 2 tbsp olive oil
- 6 tbsp finely chopped shallot
- 2 tsp finely chopped garlic
- 4 tsp dried tarragon if you don't have this you can sub. oregano
- 1 can 28oz-dice tomatoes, drained you can use 8 ripe plum tomatoes cut into cubes if you prefer fresh
- 1/4 cup red wine vinegar
- 1/4 cup drained capers
- 1 cup dry white wine I always have 2-buck chuck on hand from Trader Joes :)
- 2 tbsp tomato paste
- 1/4 cup fresh parsley leaves (optional)
Ingredients
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Instructions
- 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.
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