There’s something about tomatoes and capers in any conglomeration that brightens up anything they meet, and this easy peasy tomato caper chicken is no exception. It takes plain old ordinary sautéed chicken and gives it a sassy, tangy personality that is guaranteed to make you believe in the old “winner, winner, chicken dinner” all over again…and it’s ready in less than a half hour, which is yet another reason that it is my current chicken crush. The Southern husband is helpless in the face of anything that involves capers (yep, capers…he’s a mystery) so when this is on the menu at our house, the only one who isn’t in a good mood about dinner is the dog. And actually, I take that back – the dog is ALWAYS in a good mood about dinner. So grab some chicken out of the fridge and let’s make it!One of the things I like best about this recipe is that the chicken starts off all by its lonesome self in the pan, but it finishes cooking in the sauce. I don’t know about you, but I love anything that cooks in the sauce, because whatever it is ends up infused with all the flavors of that sauce and is extra scrumptious. One of my favorite pasta recipes calls for cooking the pasta in white wine. HEAVEN. I rest my cooking-in-the-sauce case.
In this case, the sauce is a mixture of shallots, herbs, chopped canned tomatoes (get the San Marzano ones if you possibly can), a little vinegar, a lot of white wine, and yep, those capers. You can practically smell the conglomeration of flavors simmering away on your stove right now, right? At the very end, swirl in a little bit of soft butter – I find that doing this with almost all sauces will give them a silky texture that is the perfect finishing touch. Take that first bite of chicken and delectable tangy silky caper-y sauce, and I promise you are going to feel as happy as this…
Eyes closed, smiling face, winner winner chicken dinner!Print
- 4 boneless skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 shallots, peeled and chopped
- 1 tablespoon dried tarragon
- 1 28 ounce can chopped tomatoes (San Marzano if you can find them)
- 1/4 cup red wine vinegar
- 1 cup white wine
- 1/4 cup capers
- 3 tablespoons tomato paste
- Chopped fresh parsley for garnish
- Heat oil and 2 tablespoons of the butter in a large deep skillet over medium high heat. Season the chicken with salt and pepper and add to the skillet. Saute until just turning golden on both sides, about 5 minutes.
- Add all remaining ingredients except for the rest of the butter, stir until combined, and then cover the pan. Simmer for another 10 minutes.
- Swirl in remaining butter and season the sauce to taste as needed.
- Divide among warmed plates, sprinkle parsley on top and serve,