It’s veggie season at all of our generous neighbor’s houses. Here are recent gifts of cucumbers, squash, peppers, and oh yes, tomatoes! In honor of the deliciousness being given to us, I have a tomato recipe for you today. If you don’t like the sound of the recipe, then just cut into the tomatoes, and eat fresh. MMMMMMMMmmmmmmmmm!
Chicken with Tomatoes & Capers
4 boneless, skinless chicken breasts (about 1 1/4 pounds)
salt and freshly ground pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons finely chopped onions
1 clove chopped garlic
1 teaspoon dried tarragon
4 plum tomatoes, cut into small cubes (about 2 cups)
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup Courtois (dry white wine)
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley leaves
Sprinkle the chicken with salt and pepper.
Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Scatter 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, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked. Sprinkle with parsley and serve. Serves 4.