Chicken And Capers In Tomato Sauce Food
CHICKEN BREASTS WITH TOMATOES AND CAPERS
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. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN IN TOMATO-CAPER SAUCE
This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges
EASY BONELESS CHICKEN BREASTS WITH TOMATOES AND CAPERS
Steps:
- Gather the ingredients.
- Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2 inch.
- Combine flour with salt and pepper; dredge the chicken in the flour mixture.
- Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.
- Remove chicken to a platter for the time being.
- To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated.
- Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer.
- Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.
- Cooking time may vary, depending on thickness of the chicken.
- Serve and enjoy!
Nutrition Facts : Calories 1007 kcal, Carbohydrate 23 g, Cholesterol 289 mg, Fiber 3 g, Protein 92 g, SaturatedFat 17 g, Sodium 790 mg, Fat 58 g, ServingSize 4 to 6 servings, UnsaturatedFat 35 g
GRILLED CHICKEN WITH CREAMY CAPER SAUCE
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
- Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
- Arrange the chicken on a platter and dollop with the creamy sauce.
TOMATO SAUCE WITH CAPERS AND VINEGAR
There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, sauces and gravies
Time 30m
Yield About 1 1/4 cups, serving four to six
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 2 grams
CHICKEN WITH GARLIC-CAPER SAUCE
Treat your taste buds to this easy-to-make classic-bursting with Mediterranean goodness. It's satisfying served with the versatile sauce. But it won't weigh you down. -Marilee Anker, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken slightly; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until juices run clear. Add garlic; cook 1 minute longer., Stir in the cream, wine, tomatoes and capers; cook until sauce is slightly thickened. Serve with pasta.
Nutrition Facts : Calories 351 calories, Fat 19g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 535mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein.
CHICKEN BREAST WITH TOMATO SAUCE AND CAPERS
Everybody can have a lack of inspiration on what to cook for dinner. So here's a simple recipe that is sure to get the job done. Chicken breast, served with tomato sauce, drizzled with white wine, and finished with some capers. It's fantastic for when you're in a hurry, because it's ready in just 30 minutes!
Provided by Vlad Popa
Categories Chicken & turkey, dairy-free, Fruit & vegetables, low sodium, Main course, nut-free
Time 30m
Yield 3
Number Of Ingredients 1
Steps:
- Slice the chicken breast in halves and season it with salt and pepper. Coat it with flour.
- Heat a skillet, add vegetable oil and begin cooking the chicken. Fry it for about 6-7 minutes per side.
- Remove the chicken from the pan, and in the remaining fat, add the onion, garlic, and bell pepper. Stir, and when the onion becomes translucent, pour the diced tomatoes, white wine, and season with mixed herbs.
- Add the capers and the previously cooked chicken. Leave on heat for about 2-3 minutes.
- Serve warm!
Nutrition Facts : Calories 364 calories, Protein 25 grams, Fat 28 grams, Carbohydrate 14 grams
CHICKEN AND CAPERS IN TOMATO SAUCE
If you like tons of sauce then double all ingredients, this can also be cooked in the oven instead of on top of the stove using an oven proof skillet, this is even better better the second day! --- see my recipe#136292
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken pieces with seasoning salt (or regular salt) and pepper.
- Place the flour in a heavy plastic bag; add in chicken pieces and coat completely with flour.
- Heat oil in a large heavy skillet or Dutch oven over medium heat (I use my large electric frypan for this).
- Add in the chicken pieces to the skillet and brown for about 4 minutes on each side.
- Transfer to a plate.
- Pour off some of the fat, and leave a little in the skillet.
- Add in mushrooms, green bell peppers, chopped garlic, onion, crushed red pepper flakes and oregano; saute until onion is tender (about 10 minutes).
- Add/mix in marinara sauce, chicken broth, wine and capers.
- Return the chicken to the skillet, tossing the sauce over the chicken; bring sauce to a boil, reduce heat to medium low.
- Cover skillet and simmer until chicken is tender (about 35 minutes, or more).
- Using long tongs transfer the chicken to a large serving platter.
- Boil the sauce until slightly thickened (about another 5 minutes).
- Spoon the sauce over chicken.
- Serve with grated Parmesan cheese.
- Delicious!
Nutrition Facts : Calories 1501, Fat 99, SaturatedFat 24.2, Cholesterol 325.1, Sodium 1343.7, Carbohydrate 54.8, Fiber 5.5, Sugar 18.3, Protein 89.4
CHICKEN BREASTS WITH TOMATOES AND CAPERS
Provided by Pierre Franey
Categories Chicken Herb Poultry Tomato Quick & Easy Dinner White Wine Summer Capers
Yield Yield: 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken well with salt and pepper.
- Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Scatter 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, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
- Sprinkle with parsley and serve.
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