Chicken Breasts With Tomatoes and Capers
"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. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. Featured in: 60 Minute Gourmet...."
INGREDIENTS
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chicken breasts
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olive oil
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butter
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shallots
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garlic
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tarragon
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plum tomatoes
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red wine vinegar
•
capers
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dry white wine
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tomato paste
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parsley leaves
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