Chicken Breasts With Tomatoes and Capers

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tarragon

  Spices, dried

  2 tsp, leaves or 1g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Red wine vinegar

  4 tbsp or 60g

• Capers

  Canned

  2 tbsp, drained or 18g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Season the chicken breasts with salt and pepper to taste.
2. In a heavy-bottom skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts and sauté, turning often, until lightly browned, about 5 minutes.
3. Add the shallots and garlic around the chicken and cook briefly. Add the tarragon, tomatoes, red wine vinegar, capers, white wine, and tomato paste. Stir to dissolve any browned bits from the skillet.
4. Mix well, bring to a boil, then cover and simmer for 9 minutes.
5. Serve garnished with fresh chopped parsley.

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