Chicken Breasts With Tomatoes and Capers

Chicken Breasts With Tomatoes and Capers
Chicken Breasts With Tomatoes and Capers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    boneless, skinless chicken breasts (about 2 1/4 pounds)

  • Salt and freshly ground white pepper to taste

  • 2

    tablespoons olive oil

  • 2

    tablespoons butter

  • 6

    tablespoons finely chopped shallots

  • 2

    teaspoons finely chopped garlic

  • 4

    teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon

  • 8

    ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)

  • 1/4

    cup red wine vinegar

  • 1/4

    cup drained capers

  • 1

    cup dry white wine

  • 2

    tablespoons tomato paste

  • 1/4

    cup chopped fresh parsley leaves

Directions

Preparation Step 1Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes. Step 2Add 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. Step 3Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

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