Chicken Medallions With Capers And Tomatoes Recipes

CHICKEN BREASTS WITH TOMATOES AND CAPERS

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 BREASTS WITH TOMATOES AND CAPERS

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.

CHICKEN IN TOMATO-CAPER SAUCE

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.

CHICKEN WITH TOMATOES, CAPERS AND OLIVES

Steps:

• Heat oven to 425. Combine 2 or 3 chopped tomatoes, the juice of .5 lemon, 1 teaspoon capers and a handful of olives.
• Lightly grease the pan with olive oil, then put the chicken in the pan and pour the tomato mixture over it.
• Roast for 10 to 15 minutes, or until just cooked through.
• Garnish: Chopped basil.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
• Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
• Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

CHICKEN MEDALLIONS WITH CAPERS AND TOMATOES

Steps:

• cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat of Meat Tenderizer, flatten chicken to 1/4-inch thickness.
• Combine flour, salt, black pepper in shallow dish.
• Dredge chicken lightly in flour mixture;shake off excess.
• Heat oil and 1 tsp of the butter in 12-inch skillet over medium-high heat until hot. Place chicken in skillet; saute about 6 mins or until browned and cooked through, turning once.
• Remove chicken from skillet;cover and keep warm.
• Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
• Stir to loosen browned bits from bottom of Skillet using a Whisk.
• Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
• Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.
• Return chicken to skillet; coat well with sauce.
• Sprinkle with remaining 1 tsp oregano.