This recipe was originally developed in 1991 for the " 60 minutes gourmet" column, a weekly feature dedicated to 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, wine and tomato paste. Stir well and cook for about 9 minutes more. that's it.
INGREDIENTS
- 4 boneless, skinless chicken breasts ( about 2 1/4 pounds)
- salt and freshly ground white pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 6 tbsp finely chopped shallots
- 2 tsp finely chopped garlic
- 4 tsp finely chopped fresh tarragon or 2 tsp dried tarragon
- 8 ripe tomatoes cut into small cubes
- 1/4 cup vinegar
- 1/4 cup drained capers
- 1 cup dry white wine
- 4 tbsp tomato ketchup
- 1/4 cup chopped fresh paisley leaves
PREPARATION
Step 1
Sprinkle the chicken with salt and pepper. Heat the oil and butter in heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned about 5 minutes.
Step 2
Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato ketchup. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Step 3
Blend well, bring to a boil and then cover and simmer for 9 minutes. Sprinkle with parsley and serve with baguettes, crusty bared or steamed rice.
Cheers and happy eating!!!!!
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