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Chicken Breasts With Tomatoes and Capers

Simple, quick, and delicious recipe (I modified it by using thighs and cooking everything a bit longer) from the New York Times' Pierre Franey. It's not as caper-y as you'd think/fear!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and sauté 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, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
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@lecole54
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@lecole54
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"Simple, quick, and delicious recipe (I modified it by using thighs and cooking everything a bit longer) from the New York Times' Pierre Franey. It's not as caper-y as you'd think/fear!"
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  1. nancy6015
    We loved this. Very, very good and really easy.
    Reply
  2. lecole54
    Simple, quick, and delicious recipe (I modified it by using thighs and cooking everything a bit longer) from the New York Times' Pierre Franey. It's not as caper-y as you'd think/fear!
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