CHICKEN BREASTS WITH TOMATOES AND CAPERS

Chicken Breasts With Tomatoes and Capers image

Simple, quick, and delicious recipe (I modified it by using thighs and cooking everything a bit longer) from the New York Times' Pierre Franey. It's not as caper-y as you'd think/fear!

Provided by lecole54

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 chicken breasts, skinless & boneless (about 2-1/4 pounds)
salt, to taste
fresh ground white pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons shallots, finely chopped
2 teaspoons garlic, finely chopped
4 teaspoons fresh tarragon, finely chopped or 2 teaspoons dried tarragon
8 plum tomatoes, ripe and cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup capers, drained
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup fresh parsley leaves, chopped

Steps:

Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and sauté 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 Facts : Calories 461.5, Fat 26.5, SaturatedFat 8.5, Cholesterol 108.1, Sodium 476.1, Carbohydrate 12.5, Fiber 2.4, Sugar 4.9, Protein 33

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