Chicken Breasts With Tomatoes and Capers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
¼ cup red wine vinegar
¼ cup drained capers
1 cup dry white wine
2 tablespoons tomato paste (optional)
¼ cup chopped fresh parsley leaves
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Directions: |
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. Lightly browned skin is what we are going for as overcooking will create a tough skin on the chicken.
Add the shallots and garlic around the chicken. Cook for no more than a minute as burning these will stop this dish in its tracks. Deglaze with wine and reduce by 1/3. Add the tomatoes, vinegar, capers, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet. Add dried tarragon with the other ingredients or fresh at the end.
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20-30 |
Personal
Notes: |
Personal
Notes: Burning garlic and shallots will make the sauce bitter and you will have to start over. Deglazing is adding the wine and cooking some of the alcohol out of the sauce. Tomato paste can be omitted as it can taste harsh if the raw taste isn't cooked out of the sauce. Rule of thumb, dried herbs need to be rehydrated so add them early in a sauce so it can soak up the liquid. Add fresh herbs as late as possible to keep them fresh looking. Cooking too long will turn it black and look disgusting. always add twice as much fresh herbs as opposed to dried herbs. Dried herbs will have more punch, so you can use less.
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