Friday, October 28, 2016

Chicken Breasts With Tomatoes and Capers

I found this recipe on one of my Pinterest Boards. 30 Minute Meals. I made a couple of little changes. Not a bad recipe. Nice flavors and heck it came together in less than 30 minutes.

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 onions
4 teaspoons of parsley, rosemary, and thyme
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
¼ cup red wine vinegar
¼ cup drained capers
1 cup dry white wine
2 tablespoons sun-dried tomato paste
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 onions and garlic around the chicken. Cook briefly; add the parsley, rosemary, and thyme, 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.

No comments: