Chicken Breasts with Tomatoes and Capers
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Ingredients
- 4boneless, skinless chicken breasts (about 2 1/4 pounds)
- Salt and freshly ground white pepper to taste
- 2tablespoons olive oil
- 2tablespoons butter
- 6tablespoons finely chopped shallots
- 2teaspoons finely chopped garlic
- 4teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
- 8ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
- 1/4cup red wine vinegar
- 1/4cup drained capers
- 1cup dry white wine
- 2tablespoons tomato paste
- 1/4cup chopped fresh parsley leaves
Directions
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 20 gramsCalories: 516Saturated Fat: 6 gramsUnsaturated Fat: 11 gramsSodium: 1173 milligramsSugar: 6 gramsFiber: 3 gramsCarbohydrate: 12 gramsProtein: 60 grams
Source: https://cooking.nytimes.com/recipes/4406-chicken-breasts-with-tomatoes-and-capers