MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken w/Tomatoes & Capers
 Categories: Poultry, Vegetables, Herbs, Wine
      Yield: 4 Servings

      4    Boned, skinned breasts or
           - thighs (about 2 1/4 lb)
           Salt & fresh ground white
           - pepper
      2 tb Olive oil
      2 tb Butter
      6 tb Shallots; fine chopped
      2 ts Garlic; fine chopped
      4 ts Fresh tarragon; fine chopped -OR-
      2 ts Dried tarragon
      8    Ripe Campari tomatoes;
           - in small cubes -OR-
     28 oz Can diced tomatoes; drained
    1/4 c  Red wine vinegar
    1/4 c  Capers; drained
      1 c  Dry white wine or cider
      2 tb Tomato paste
    1/4 c  Fresh parsley leaves; chopped

  Sprinkle the chicken with salt and pepper. Heat the oil
  and butter in a heavy-bottom skillet. Add the chicken
  breasts and saute over medium-high heat, turning the
  pieces often until lightly browned, about 5 minutes.

  Add 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, and then cover and simmer
  for 9 minutes. Sprinkle with parsley and serve.

  Recipe by Pierre Franey

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

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