Lately, I am facing the ultimate dilemma; trying to eat clean, and longing for something warm, hearty and a little more comforting. When I saw a photo of this on the New York Times cooking site, I knew I had to try it. It was quick, healthy and full of flavor, taking those boring chicken breasts to a better place. The sauce is good enough to eat with a spoon, and was perfect over pasta for the non-carb deprived members of the family. This one may become part of my regular dinner rotation this winter!
Chicken Breast In a Tomato Tarragon Sauce: (adapted from Pierre Franey)
Heat olive oil in a saute pan, and add 4 skinless, boneless chicken breasts. Season with salt and pepper and saute for about 3 minutes on each side to brown, turning often.
Add a large diced shallot or two, and a few diced garlic cloves to the pan and saute quickly. Add a handful of chopped fresh tarragon (or 2 teaspoons of dried tarragon), 1/4 cup of red wine vinegar, 1/4 cup of drained capers, 1 cup of dry white wine and a couple of big squirts of tomato paste. Bring to a boil and reduce the heat to a simmer. Add a can of drained, chopped tomatoes(or pureed tomatoes for a saucier dish), and continue to simmer covered, for about 8-10 more minutes. Serve over pasta or zucchini noodles and enjoy!
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