INGREDIENTS
4
Chicken breasts (about 2 1/4 pounds), boneless skinless
2 tsp
Garlic
1/4 cup
Parsley, fresh leaves
8
Plum tomatoes, ripe
6 tbsp
Shallots
4 tsp
Tarragon, fresh
2 tbsp
Tomato paste
1/4 cup
Capers
1
Salt and freshly ground white pepper
2 tbsp
Olive oil
1/4 cup
Red wine vinegar
2 tbsp
Butter
1 cup
White wine, dry