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Main Dishes

Chicken With Tomatoes and Capers – 2018
​​​​​Recipe courtesy of Jim Wozny

Picture
INGREDIENTS
  • 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 shallots 
  • 2 teaspoons finely chopped garlic 
  • 4 teaspoons finely chopped fresh tarragon,
    or 2 teaspoons dried tarragon 
  • 8 ripe plum tomatoes cut into small cubes
    (or one 28-ounce can of tomatoes, drained and chopped) 
  • 1⁄4 cup red wine vinegar
  • 1⁄4 cup drained capers
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 1⁄4 cup chopped fresh parsley leaves 
​
PREPARATION

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 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. 

Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve. 

NOTES
I split and pounded large breast, scaled the recipe to about half and reduced the simmer time slightly. I also took the breasts out and made the sauce and returned them to simmer. I used dried French tarragon -- it’s awesome. I used split grape tomatoes because that’s what I had on hand. 

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