Saturday, January 10, 2009

Chicken with Tomatoes & Capers

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My husband is a fan of capers but I don't usually come across too many recipes calling for them. Maybe I'm not looking hard enough? But thanks to my friend Jen, I have a recipe I'm definitely going to make more often. She prepared this recipe for Chicken with Tomatoes & Capers and it's a definitely winner. Such a great flavor in this dish and we love it over steamed brown rice!

Chicken with Tomatoes & Capers
from Epicurious

4 boneless, skinless chicken breasts (about 1 1/4 pounds)
salt and freshly ground white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh tarragon or 1 teaspon dried
4 ripe plum tomatoes, cut into small cubes
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup dry white wine
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley leaves

Sprinkle the chicken well with salt and pepper.

Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Scatter 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, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.

Sprinkle with parsley and serve.

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