Chicken Breasts With Tomatoes and Capers
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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!
- Ready In:
- 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
- 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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