Chicken Breasts With Tomatoes and Capers

Name: Chicken Breasts With Tomatoes and Capers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: European, Mediterranean, French
Ingredients: 4boneless, skinless chicken breasts (about 2¼ pounds); Salt and freshly ground white pepper to taste; 2 Tbsp olive oil; 2 Tbsp butter; 6 Tbsp finely chopped shallots; 2 tsp finely chopped garlic; 2 tsp dried tarragon; 1 28 oz can chopped tomatoes, drained; ¼ cup red wine vinegar; ¼ cup drained capers; 1 cup dry white wine; 2 Tbsp tomato paste; ¼ cup chopped fresh parsley leaves

3 steps

Prep:15minCook:10min

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

Updated at: Wed, 12 Mar 2025 21:38:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories513.5 kcal (26%)

Total Fat20.1 g (29%)

Carbs10.2 g (4%)

Sugars5.3 g (6%)

Protein59.4 g (119%)

Sodium813.2 mg (41%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4boneless skinless chicken breasts

salt

white pepper

freshly ground, to taste

2 Tbspolive oil

2 Tbspbutter

6 Tbspshallots

finely chopped

2 tspgarlic

finely chopped

2 tspdried tarragon

1 x 28 ozcan chopped tomatoes

drained

¼ cupred wine vinegar

¼ cupdrained capers

1 cupdry white wine

2 Tbsptomato paste

¼ cupfresh parsley leaves

chopped

Instructions

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.