Chicken Breasts With Tomatoes and Capers

Submitted by 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!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4-6

ingredients

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

directions

1. 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.
2. 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.
3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Reviews

[nancy6015]

We loved this. Very, very good and really easy.