
By Paul Leddy
Chicken Breasts With Tomatoes and Capers
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
35
Low
Glycemic Load
4
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.
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