Chicken Breast With Tomato Caper Sauce Recipes

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CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts With Tomatoes and Capers image

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

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

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



Chicken in Tomato-Caper Sauce image

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

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
2 tablespoons drained capers
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon cayenne pepper
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

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



Easy Boneless Chicken Breasts With Tomatoes and Capers image

Chicken breasts are prepared with a combination of tomatoes, garlic, lemon juice, and capers. Pair with pasta or rice for a perfect meal.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 13

4 to 6 boneless chicken breast halves, without skin
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
4 cloves garlic , minced
1/4 cup fresh lemon juice
1 1/2 cups chicken broth
1/2 cup dry white wine, such as chardonnay
1 can (14.5 ounces) diced tomatoes
3 tablespoons capers , rinsed and drained
2 tablespoons chopped fresh parsley

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

CHICKEN BREAST WITH TOMATO SAUCE AND CAPERS



Chicken Breast With Tomato Sauce and Capers image

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

1 chicken breast, approximately 12 ounces salt pepper 1 cup flour 2 tablespoons of vegetable oil 1 onion, chopped 2 garlic cloves, sliced 1 red bell pepper, chopped ½ cup white wine 1 teaspoon mixed herbs 1 tablespoon caper 1 red chili, sliced

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

BREAST OF CHICKEN WITH CAPERS AND CORN



Breast of Chicken With Capers and Corn image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 whole skinless, boneless chicken breasts
Salt to taste if desired
Freshly ground pepper to taste
1 or 2 ears full-kernel fresh corn
1 tablespoon butter
1 tablespoon finely chopped shallots
1/4 cup dry white wine
3 tablespoons drained capers
1/3 cup heavy cream
1 tablespoon finely chopped fresh chives

Steps:

  • Cut each breast in half. Cut away >and discard any membranes or bone sections, and any remaining peripheral fat. Sprinkle chicken with salt and pepper.
  • Cut kernels from ears of corn. There should be about 1 cup.
  • Heat butter in a heavy skillet large enough to hold chicken breasts in one layer. Add breasts and cook 2 minutes. Turn chicken pieces and sprinkle shallots between the pieces. Add wine and bring to boil. Cover and cook about 3 minutes.
  • Sprinkle with capers and cream. Stir to distribute ingredients. Cover and cook 5 minutes.
  • Transfer chicken pieces to warm platter. Add corn to the sauce and cook 1 minute. Add chives and stir. There should be about 1 cup sauce.
  • Spoon sauce over chicken pieces and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 9 grams, Sodium 402 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN BREASTS IN CAPER CREAM SAUCE



Chicken Breasts in Caper Cream Sauce image

My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'

Provided by MOMMYTO2BOYS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
½ cup whipping cream
2 tablespoons capers, drained and rinsed

Steps:

  • Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  • Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
  • Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g

CHICKEN AND CAPERS IN TOMATO SAUCE



Chicken and Capers in Tomato Sauce image

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

1 whole chicken, cut into pieces (skin on or off)
3/4 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper (can use more)
1/3 cup olive oil (more as needed)
1 lb button mushroom (use small mushrooms or larger ones, sliced)
2 medium green bell peppers, diced (or use one of each, green and red)
1 large onion, chopped
1 -2 tablespoon chopped fresh garlic
1 -2 teaspoon dried oregano
1 -2 teaspoon crushed red pepper flakes (or to taste)
1 1/2 cups marinara sauce (homemade or store-bought)
2/3 cup chicken broth
1/2 cup dry red wine or 1/2 cup marsala
3 -4 tablespoons capers

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



Chicken Breasts With Tomatoes and Capers image

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!

Provided by lecole54

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 chicken breasts, skinless & boneless (about 2-1/4 pounds)
salt, to taste
fresh ground white pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons shallots, finely chopped
2 teaspoons garlic, finely chopped
4 teaspoons fresh tarragon, finely chopped or 2 teaspoons dried tarragon
8 plum tomatoes, ripe and cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup capers, drained
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup fresh parsley leaves, chopped

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and sauté 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 : Calories 461.5, Fat 26.5, SaturatedFat 8.5, Cholesterol 108.1, Sodium 476.1, Carbohydrate 12.5, Fiber 2.4, Sugar 4.9, Protein 33

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts with Tomatoes and Capers image

Provided by Pierre Franey

Categories     Chicken     Herb     Poultry     Tomato     Quick & Easy     Dinner     White Wine     Summer     Capers

Yield Yield: 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts (about 1 1/4 pounds)
salt and freshly ground white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh tarragon or 1 teaspon dried
4 ripe plum tomatoes, cut into small cubes
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup dry white wine
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley leaves

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.

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

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From siciliancookingplus.com


CHICKEN WITH SPICED TOMATO, CAPER & OLIVE SAUCE - RECIPE
In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until the oil is hot enough to shimmer. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken.
From finecooking.com


CHICKEN WITH CAPER SAUCE RECIPE - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 132703 › chicken-with-lemon-caper-sauce. All information about healthy recipes and cooking tips
From therecipes.info


EASY CHICKEN IN TOMATO SAUCE – A 30 MINUTE ONE PAN MEAL
Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees. Prepare pasta or rice according to package directions and serve with sauce and chicken.
From laughingspatula.com


SAUTEED CHICKEN WITH TOMATO, CAPERS & LEMON SAUCE
Sauteed Chicken with Tomato, Capers & Lemon Sauce. Chicken: 3 or 4 boneless chicken breast halves, rinsed and dried. 1 c. flour. salt & pepper added to the flour. 2 Tbsp butter. 3 Tbsp canola oil. Saute chicken breasts until browned on both sides. Put in a preheated oven to continue cooking at 350° F to 375° F and cook while making sauce.
From afoodieaffair.com


BONELESS CHICKEN BREAST WITH TOMATOES AND CAPERS! - LIVING
2011-07-03 Heat a large frying pan with a drizzle of olive oil and add the garlic, onion, fresh sage and capers. While this is sautéing, place the tomatoes in a food processor and give a few good chops. Leave it a bit chunky. Add the tomatoes to the frying pan along with the vinegar and wine. Add the brown sugar. Add the salt and pepper to taste.
From livingthegourmet.com


CREAMY CAPER SAUCE - THERESCIPES.INFO
https://www.yummly.com › recipes › creamy-lemon-caper-sauce?prm-v1=1. All information about healthy recipes and cooking tips
From therecipes.info


ITALIAN CHICKEN WITH CAPERS AND CHERRY TOMATO SAUCE - SIP AND …
2018-09-18 Turn heat to medium-low and to the same pan add 1 tablespoon of olive oil and garlic. Saute until lightly golden (about 2 minutes). Then, add tomatoes to the pan and saute for 1-2 minutes more. Add vinegar, water, and capers to the pan and turn heat to high. Scrape the pan with a wooden spoon to remove flavorful bits.
From sipandfeast.com


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