Chicken Breasts With Tomatoes and Capers

I found this recipe on the New York Times Cooking site. Super easy, quick and inexpensive.
From the New York Times, Chicken Breasts With Tomatoes and Capers

Ingredients-
4 boneless, skinless chicken breasts, about 2 1/4 pounds
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon or 2 teaspoon dried
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
¼ cup red wine vinegar
¼ cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
¼ cup chopped fresh parsley leaves

Method-
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, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Blend well; bring to a boil; cover and simmer for 9 minutes. Sprinkle with parsley and serve.

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