Chicken Breasts with Tomatoes & Capers

This is a classic Paleo friendly Mediterranean dish. 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 and you have the perfect weeknight meal. Skinless chicken breasts are one of the best sources of lean protein, with one serving providing 60 grams of protein and only 6 grams of saturated fat. Tomatoes, shallots, and garlic are all excellent sources of antioxidants.  

Makes: 4 servings
Time to Cook: 20 minutes

Ingredients

· 4 boneless, skinless chicken breasts (about 2¼ 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)

· ¼ cup red wine vinegar

· ¼ cup drained capers

· 1 cup dry white wine

· 2 tablespoons tomato paste

· ¼ cup chopped fresh parsley leaves

Cooking Instructions

1. 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.

2. 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.

3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition per serving
516 calories; 60 grams protein; 20 grams fat; 6 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugar; 1172 milligrams sodium

Recipe from Pierre Franey, NY Times Cooking

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