Chicken Breasts With Tomatoes and Capers
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless, skinless chicken breasts (about 2¼ pounds)
- Salt and freshly ground white pepper to taste
- 2tablespoons olive oil
- 2tablespoons butter
- 6tablespoons finely chopped shallots
- 2teaspoons finely chopped garlic
- 4teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
- 8ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
- ¼cup red wine vinegar
- ¼cup drained capers
- 1cup dry white wine
- 2tablespoons tomato paste
- ¼cup chopped fresh parsley leaves
Nutritional analysis per serving (4 servings)
530 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 60 grams protein; 1185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Private Notes
Comments
I've made this dish a few times now. First time I made it with fresh tomatoes and left out the tomato paste because I didn't have any, it was fantastic. Last time I added the tomato paste and didn't like it as much, the sauce was too acidic with an almost metallic taste.
Fresh or canned tomatoes will create a lot of juice, so, I took the chicken breasts out of the pan after browning, made the sauce, simmered until thickened, then added the chicken breasts back to pan to finish.
I love that NYT Cooking is resurrecting old classic recipes. 60 Minute Gourmet was one of my first cookbooks when I moved to NYC. Made this after having forgotten about it for years.
Some changes I made while making this dish: After browning the chicken breasts I removed them from the pan and set aside, made the sauce and cooked down for a bit to thicken, then added the chicken breasts back to sauce to finish. Chicken stayed juicy. Also added some black olives. Just delicious!
I'm puzzled too. You can tell from the ingredients that this isn't a standard "red sauce." Capers, a lot of vinegar, wine, etc. It's intended to be sour! I simmered it longer to let the sauce thicken up a bit. It's a braise, so the chicken didn't dry out. I had planned to serve it with pasta, but after I tasted it I ruled that out (sour thin sauces aren't the best for pasta). So I quickly boiled some mini potatoes (potatoes love vinegar!) and they went really well together.
I skipped the vinegar entirely and it tasted great
I’m not a great cook and this was really easy for me! The family loved it. Made it twice!
This is just not delicious. I found it because I love some caper sauces and the ingredients looked good. Sometimes it happens that things come together make a dish that's greater than the sum of the parts; sadly not so here. I could comment: too much liquid, too much vinegar, the texture of the chicken is not nice. But it all adds up to: not a good dish.
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