Chicken Breasts With Tomatoes and Capers
2018-05-22 20:15:22
Serves 4
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Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 boneless, skinless chicken breasts (about 2 1/4 pounds)
- Salt and freshly ground white pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons finely chopped shallots
- 1 teaspoon finely chopped garlic
- 1 teaspoon dried tarragon
- 3 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
- ¼ cup red wine vinegar
- ¼ cup drained capers
- 1 cup dry white wine
- 2 tablespoons tomato paste
- ¼ cup chopped fresh parsley leaves
- Spinach (optional) for color
Instructions
- Sprinkle 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.
- 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.
Notes
- This is REALLY good. I added fresh baby spinach for color.
- https://cooking.nytimes.com/recipes/4406-chicken-breasts-with-tomatoes-and-capers
Adapted from New York Times
Adapted from New York Times
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