Ingredients for Chicken Breasts With Tomatoes And Capers
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- Fresh Ground White Pepper
- Olive Oil
- 1 tablespoon butter
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- Fresh Tarragon
- Plum Tomatoes
- Red Wine Vinegar
- 2 tablespoons capers, drained
- Dry White Wine
- 1 tablespoon tomato paste
- Fresh Parsley Leaves
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How to Make Chicken Breasts With Tomatoes And Capers
- Season chicken thighs generously with salt and pepper.
- Heat olive oil and butter in a large, heavy-bottomed skillet over medium-high heat.
- Add chicken thighs and cook, turning frequently, until browned on all sides (about 6-8 minutes).
- Add shallots and garlic to the skillet and cook for 1 minute, until fragrant.
- Stir in tarragon, crushed tomatoes, red wine vinegar, capers, white wine, and tomato paste.
- Scrape up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 12-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Garnish with fresh parsley before serving. Serve over pasta, rice, or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
19g
Fat
42g
Carbs
4g
