Chicken Breasts with Capers and Tomatoes

This recipe is adapted from one found at NY Times Cooking, originally developed by Pierre Franey. It is simple, inexpensive, quick, and most importantly, tasty. I have made this with chicken breast cutlets instead of whole breast pieces, but I removed the chicken from pan while the sauce thickened up and then returned the chicken for a final simmer, so as to not overcook it. Also, it’s nice made with sherry instead of the dry white wine.

Chicken Breasts with Capers and Tomatoes

Prep Time: 15 mins
Cook Time: 20 mins
Yields: 4 servings


  • 4 chicken breast halves, skinless and boneless
  • Salt and 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 diced tomatoes, drained)
  • 1/4 cup red wine vinegar
  • 1/4 cup red drained capers
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh parsley leaves


  1. Pat the chicken breasts dry with paper towels and sprinkle with salt and pepper. Heat the oil and butter in a heavy-bottomed skillet. Sauté the chicken until lightly browned on all sides, turning often, about 5 minutes.
  2. Add the shallots and garlic to the pan with the chicken and cook for a minute or two. Then add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste, stirring to incorporate the brown bits stuck to the bottom of the pan.
  3. Bring to a boil, cover and simmer for 9 minutes or until the chicken is cooked through. Garnish with parsley and serve.


If the sauce seems too runny, remove the chicken to a plate before it is completely cooked through, and continue to cook the sauce uncovered until it thickens a bit. Then return the chicken to the pan, spoon the sauce over it, and simmer until the chicken is done.

No Comments for "Chicken Breasts with Capers and Tomatoes"

    Leave a Comment or Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.