DRAINED CAPERS 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

CRISPY BAKED CATFISH NUGGETS - HY-VEE RECIPES AND IDEAS

Crispy Baked Catfish Nuggets - Hy-Vee Recipes and Ideas image

Even better than baking whole breaded filets is cutting them up into bite-size dip-able nuggets.

Provided by Hy-Vee Test Kitchen

Prep Time 15 minutes

Cook Time 37 minutes

Yield 6 2/3 cup nuggets and 2 tbsp sauce each

Number Of Ingredients 17

Ingredients

0 Vegetable oil cooking spray
0.25 c. of grated Parmesan cheese
0.5 c. of plain, dry breadcrumbs
0.25 tsp. of garlic powder
0 dash(es) of white pepper
0.333 c. of fresh lemon juice
2 tbsp. of olive oil
4 (5 oz each) U.S. farm-raised catfish fillets, cut into nuggets
0.5 tsp. of paprika
0 Homemade Tartar Sauce:
1 c. of light mayonnaise
1 tsp. of Dijon-style mustard
1 tbsp. of finely chopped parsley
1 tbsp. of chopped, drained sweet pickle or chopped, drained capers, optional
1 tbsp. of chopped, drained green olives, optional
1 tbsp. of fresh lemon juice
0 salt and pepper, to taste

Steps:

1. Position oven rack on the bottom shelf of the oven. Preheat oven to 400 degrees.
2. Spray baking sheet with cooking spray several times to coat.
3. In a shallow dish, combine cheese, breadcrumbs, garlic powder and white pepper. In another dish, whisk together lemon juice and olive oil.
4. Roll nuggets in lemon juice. Then, roll in cheese mixture. Dust with paprika and spray lightly with cooking spray. Place catfish on prepared baking sheet.
5. Bake for 10 to 12 minutes. Reduce the heat to 350 degrees, and bake for an additional 8 to 10 minutes, until crust is golden and fish flakes easily. Serve with Homemade Tartar Sauce.
6. To make tartar sauce, combine tartar sauce ingredients and blend well.

Nutrition Facts : Calories 0

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