Chicken Breasts with Tomatoes and Capers Recipe

Name: Chicken Breasts with Tomatoes and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Sprinkle the chicken well with salt and pepper.
2
Heat the oil and butter in a heavy-bottomed skillet.
3
Add the chickenbreasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
4
Scatter the shallots and garlic around the chicken.
5
Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste.
6
Stir to dissolve the brown particles adhering to the bottom of the skillet.
7
Blend well.
8
Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
9
Sprinkle with parsley and serve.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Breasts with Tomatoes and Capers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts with Tomatoes and Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions