Chicken fillet in tomato sauce

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INGREDIENTS:

• 4 chicken fillets;
• 8 fresh tomatoes or 800 g of canned in its own juice;
• 240 ml of dry white wine;
• 60 ml of red wine vinegar;
• 2 tablespoons of tomato paste;
• 6 tablespoons finely chopped shallots;
• 2 tablespoons of tomato paste;
• 2 tablespoons of olive oil;
• 2 tablespoons butter;
• 2 tablespoons of capers;
• 4 teaspoons finely chopped fresh tarragon or 2 teaspoons dried;
• 2 teaspoons finely chopped garlic;
• parsley for decoration;
• salt and pepper to taste.
  
  

METHOD:

Chicken fillet salt and pepper. In the saucepan, heat the olive oil and butter, fry the fillet over medium heat, often turning over, for 5 minutes, until golden brown.

Add the onions and garlic to the fillet, fry together for a minute, then put into the saucepan finely chopped tomatoes without skin, tomato paste, capers and tarragon, pour the wine and vinegar. Stir well.

Periodically stirring, bring the mixture to a boil. Cover and let it simmer until the chicken is soft. Sprinkle with chopped parsley before serving.