CHICKEN CAPERS RECIPE RECIPES

Name: Chicken Breasts With Tomatoes and Capers
Total time: 20 min
Yield: 4 servings
Ingredients: 4 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); 1/4 cup red wine vinegar; 1/4 cup drained capers; 1 cup dry white wine; 2 tablespoons tomato paste; 1/4 cup chopped fresh parsley leaves

CHICKEN BREASTS WITH TOMATOES AND CAPERS RECIPE - NYT COOK…

Chicken Breasts With Tomatoes and Capers Recipe - NYT Cook… image

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.

Provided by Pierre Franey

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 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)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

Steps:

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 Facts : @context http//schema.org, Calories 512, UnsaturatedFatContent 10 grams, CarbohydrateContent 12 grams, FatContent 20 grams, FiberContent 3 grams, ProteinContent 60 grams, SaturatedFatContent 6 grams, SodiumContent 1163 milligrams, SugarContent 6 grams, TransFatContent 0 grams

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS ...

Chicken Piccata with Lemon, Capers and Artichoke Hearts ... image

Provided by Robin Miller : Food Network

Categories main-dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans

Steps:

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

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