Chicken Breasts With Tomatoes and Capers
Chicken Breasts With Tomatoes and Capers might be a good recipe to expand your main course recipe box. For $4.15 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 56g of protein, 20g of fat, and a total of 485 calories. If you have skinless boneless chicken breasts, shallots, salt and pepper, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 12791 would say it hit the spot. From preparation to the plate, this recipe takes approximately 20 minutes. It is brought to you by cooking.nytimes.com. It is a good option if you're following a gluten free and primal diet. With a spoonacular score of 95%, this dish is spectacular. Similar recipes are Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic, Chicken Breasts With Capers, Shallots, Lemon, and Wine, and Chicken With Capers And Tomatoes.
Servings: 4
Cooking duration: 20 minutes
Ingredients:
2 tablespoons butter
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
¼ cup drained capers
1 cup dry white wine
¼ cup chopped fresh parsley leaves
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
2 teaspoons finely chopped garlic
2 tablespoons olive oil
¼ cup red wine vinegar
Salt and freshly ground white pepper to taste
6 tablespoons finely chopped shallots
4 boneless, skinless chicken breasts (about 2 1/4 pounds)
2 tablespoons tomato paste
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. Sprinkle the chicken with salt and pepper.
2. Heat the oil and butter in a heavy-bottom skillet.
3. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
4. 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.
5. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Information:
covered percent of daily need
