Chicken Breasts with Tomatoes and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers. Ingredients:
4 boneless, skinless chicken breasts (about 1 1/4 pounds) |
salt and freshly ground white pepper to taste |
1 tablespoon olive oil |
1 tablespoon butter |
3 tablespoons finely chopped shallots |
1 teaspoon finely chopped garlic |
2 teaspoons finely chopped fresh tarragon or 1 teaspon dried |
4 ripe plum tomatoes, cut into small cubes |
2 tablespoons red wine vinegar |
4 tablespoons drained capers |
1 cup dry white wine |
1 tablespoon tomato paste |
4 tablespoons chopped fresh parsley leaves |
Directions:
1. Sprinkle the chicken well with salt and pepper.
2. Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
3. Scatter 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.
4. Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
5. Sprinkle with parsley and serve.
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