Chicken Breast with Tomatoes and Capers over Pasta

This is a great pasta dish. Easy to make and it smells wonderful!

 

Ingredients

4 boneless, skinless chicken breasts (about 1 1/4 pounds) cut in cubes
salt and freshly ground white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh tarragon or 1 teaspoon dried
1/2lb of Cherry Tomatoes each cut in half
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup dry white wine
2 tablespoons tomato paste
Fresh basil leaves

 

Instructions

Sprinkle the chicken well with salt and pepper.
Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Scatter the 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 fresh basil leaves, mix with bow-tie pasta.

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Chicken breasts with capers

This is one of my favorite chicken dishes. This recipe also works great with veal.

Ingredients

2 medium boneless skinless chicken breasts
1/2 cup flour, divided
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
2 tablespoons butter
2 tablespoons garlic, minced
1/4 cup dry white wine
1/2 large lemon
2 tablespoons capers, drained
1 tablespoon fresh parsley, chopped

Preparation

Place each chicken breast between two sheets of wax paper.With a mallet, flatten each to about 1/4 inch thick. In a pie plate, mix 1/4 cup flour with paprika.

Season chicken with salt/pepper. Coat chicken with flour mixture

In non-stick skillet, heat olive oil over med high heat until hot. Add floured chicken. Cook 5 min to brown, then reduce heat to med. Turn chicken and cook about 4-5 min more until juice runs clear when pierced.Transfer chicken to a warm dish.

Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet. Stir in 1 Tbsp butter until melted, lemon juice, wine, and 1/12 teaspoons of flour until smooth.Scrape skillet to incorporate any browned bits from the chicken.

Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices. Serves 2