Tarragon Chicken with Tomato-Caper Sauce

1. Season Chicken Breasts

Season the four boneless, skinless chicken breasts generously with salt and freshly ground white pepper.

2. Cook Chicken Breasts

Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Cook them for about 5-6 minutes on each side until they are golden brown and just cooked through. Remove the chicken from the skillet and set it aside, keeping it warm.

3. Melt Butter and Cook Shallots

In the same skillet, melt two tablespoons of butter. Add six tablespoons of finely chopped shallots and cook, stirring frequently, until they become translucent and tender, about 3-4 minutes.

4. Add Garlic

Add two teaspoons of finely chopped garlic to the skillet and cook for another minute, just until fragrant.

5. Add Tarragon

Stir in four teaspoons of finely chopped fresh tarragon.

6. Add Tomatoes

Add eight finely chopped tomatoes to the skillet. Cook the mixture for another 5 minutes, allowing the tomatoes to break down and release their juices.

7. Add Capers

Stir in two tablespoons of capers, including some of their brine. Cook everything together for another 2-3 minutes until the flavors meld beautifully.

8. Return Chicken to Skillet

Return the chicken breasts to the skillet, spooning the sauce over them to ensure they are well-coated and heated through.