Chicken, Tomatoes, and Capers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The capers add a sparkling briny feature. Serve it with a simple green salad for an understated elegance. Ingredients:
4 boneless skinless chicken breasts |
1 tablespoon olive oil |
1 tablespoon butter or 1 tablespoon margarine |
3 tablespoons chopped shallots or 3 tablespoons green onions |
1 teaspoon chopped garlic |
1 teaspoon dried tarragon |
4 plum tomatoes, diced |
2 tablespoons red wine vinegar |
4 tablespoons capers |
1 cup dry white wine |
1 tablespoon tomato paste |
4 tablespoons chopped fresh parsley |
Directions:
1. In a heavy skillet, brown the chicken in the oil over medium high heat.
2. Add shallots and garlic and cook 2 to 3 minutes.
3. Add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste.
4. Stir thoroughly.
5. Bring to boil, cover, reduce heat and simmer until chicken is done.
6. 15 to 20 minutes or so.
7. Juices should run clear.
8. Plate it up and garnish with parsley.
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