Season the chicken breasts with pepper and salt. Pour the olive oil in a medium non-stick pan. Place it over high heat. Once the oil is hot, add the chicken.

Sear the chicken breasts for 4 minutes on both side. Then turn the heat lower. Cover the pan. Cook the chicken for 10 to 12 minutes until cooked through.

Once that is done, transfer the chicken to a plate and cover with tinfoil. Keep aside until later. In the same pan you cooked the chicken in (don’t wipe it!) pour the water and red wine vinegar. Put it over medium heat.

Stir and bring the water and vinegar to a light boil to reduce it. Add the sliced tomatoes and fresh tarragon. Season with pepper and salt.

Simmer the tomatoes for 5 minutes. Check the seasoning of the sauce. Add extra pepper, salt or vinegar to taste. Add the butter (optional). Add the chicken back to the pan and baste with the sauce for a minute. Transfer the chicken breast to deep plates. Top with the tomato and vinegar sauce. Serve with (Greek) pasta.