HOW TO SAUTE TOMATOES 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 COOKI…

Chicken Breasts With Tomatoes and Capers Recipe - NYT Cooki… 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

STEWED OKRA AND TOMATOES RECIPE | THE NEELYS | FOOD NET…

Stewed Okra and Tomatoes Recipe | The Neelys | Food Net… image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 3 to 4 servings

Number Of Ingredients 5

Ingredients

4 slices bacon
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

Steps:

In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

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