HOW TO COOK WITH 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 COOKING

Chicken Breasts With Tomatoes and Capers Recipe - NYT Cooking 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 CAPERS RECIPE | MYRECIPES

Chicken Piccata with Capers Recipe | MyRecipes image

Get an Italian restaurant favorite at home for just a fraction of the cost. The best part? It comes together from start to finish in just 20 minutes. This is perfect for a busy weeknight. Serve over hot-cooked spaghetti or your favorite pasta and spritz with additional lemon juice for added brightness to the dish. Enjoy this restaurant favorite at home with a glass of white wine and fresh garden salad. This Italian chicken recipe is sure to please your entire family.

Provided by Elisa Bosley

Yield 4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce, and 1 1/2 teaspoons parsley)

Number Of Ingredients 12

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour (about 1 ounce)
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth

Nutrition Facts : Calories 519 calories, CarbohydrateContent 51 g, CholesterolContent 116 mg, FatContent 12 g, FiberContent 2.3 g, ProteinContent 48.1 g, SaturatedFatContent 3.7 g, SodiumContent 396 mg

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