Chicken Breast with Tomatoes & Capers using our spicy Ugly Sauce
Adapted from NYT Cooking
Made with Ugly Sauce (spicy)
4 boneless, skinless chicken breasts(about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter, preferably local
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
¼ cup red wine vinegar
¼ cup drained capers
1 cup dry white wine
¼ cup chopped fresh parsley leaves
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, spicy Ugly Sauce, vinegar, capers and white wine. 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 fresh parsley and serve.