Ingredients
-
4
-
-
-
2
-
2
-
6
-
2
-
4
-
8
-
1/4
-
1/4
-
1
-
2
-
1/4
-
Directions
Chicken Breasts With Tomatoes and Capers, Simple, quick, and delicious recipe (I modified it by using thighs and cooking everything a bit longer) from the New York Times’ Pierre Franey It’s not as caper-y as you’d think/fear!, We loved this Very, very good and really easy , Simple, quick, and delicious recipe (I modified it by using thighs and cooking everything a bit longer) from the New York Times’ Pierre Franey It’s not as caper-y as you’d think/fear!
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Steps
|
1
Done
|
Sprinkle the Chicken With Salt and Pepper. Heat the Oil and Butter in a Heavy-Bottom Skillet. Add the Chicken Breasts and Saut Over Medium-High Heat, Turning the Pieces Often Until Lightly Browned, About 5 Minutes. |
|
2
Done
|
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. |
|
3
Done
|
Blend Well, Bring to a Boil, and Then Cover and Simmer For 9 Minutes. Sprinkle With Parsley and Serve. |
