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Ingredients
  • 4 boneless, skinless chicken breasts (about 2¼ pounds)
  • Salt and freshly ground white pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 6 tablespoons finely chopped shallots
  • 2 teaspoons finely chopped garlic
  • 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
  • 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
  • ¼ cup red wine vinegar
  • ¼ cup drained capers
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • ¼ cup chopped fresh parsley leaves
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