Ingredients

• 1 cup dry white wine
• 1/2 cup sherry vinegar or champagne vinegar
• 1 shallot, finely chopped
• 1 dried red chile pepper
• 1 bay leaf
• 1 tablespoon heavy cream
• 1 stick, cold unsalted butter
• juice of 1/2 lemon
• 2 tablespoons diced tomatoes
• 1 tablespoon capers, rinsed

Directions

1. combine the vinegar, shallot, chile, and bay leaf in a saucepan. Bring to a boil over medium-high heat, and cook until the pan is almost dry. Add the cream and simmer until it reduces to about a teaspoon. Whisk in the butter little by little (I melt about a tablespoon at a time) over medium-low heat until the sauce is creamy and emulsified. Strain the sauce through a fine mesh strainer into a bowl. Add salt and pepper to taste and the juice of the lemon half.

2. Slice the chicken on the bias (if you are getting fancy) and arrange on serving plates (or if you are not being fancy, simply place each chicken breast onto a serving plate). Spoon the sauce over the top and garnish with the diced tomatoes and capers.

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