I adapted this from a great Mark Bittman recipe by adding artichokes and olives and using Herbes de Provence instead of tarragon.
Chicken Breasts with Tomatoes, Capers, and Olives
Recipe type: Main
- 6 boneless, skinless chicken breasts
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 3 teaspoons dried Herbes de Provence
- 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of chopped tomatoes, drained)
- ¼ cup drained capers
- ½ cup Kalamata olives
- 1 cup dry white wine
- 2 tablespoons tomato paste
- ¼ cup chopped fresh parsley leaves
- 1 can artichoke hearts
- 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 Herbes de Provence, tomatoes, capers, olives, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Add the artichoke hearts.
- Blend well; bring to a boil; cover and simmer for 9 minutes.
- Sprinkle with parsley and serve.