Chicken Breasts With Tomatoes and Capers

 

Boneless chicken breasts are a staple for any time-pressed cook’s kitchen because they’re quicker to cook than bone-in chicken breasts.

Chicken breasts are susceptible to drying out, so they’re best cooked quickly using high heat. That means skillet-cooking, stir-frying, roasting, or grilling chicken breasts are the best routes. Skillet-cooking is particularly easy because you can make a sauce in the same pan.

How to Saute (Skillet-Cook) Chicken Breasts

It’s best to choose a quick method that won’t dry them out. We fried this chicken with asparagus and bacon in a skillet.

When it comes to cooking boneless chicken breasts, the terms “saute,” “pan-fry,” and “skillet-cook” all refer to the same basic preparation: Cooking chicken breasts in a skillet in a small amount of fat (such as cooking oil, olive oil, or butter) or in a skillet sprayed with nonstick cooking spray.

  1. Select a heavy skillet that can accommodate the chicken breasts in one layer. If the skillet is too large, pan juices can burn; if the skillet is too small, the overcrowded chicken will steam instead of brown.
  2. If a chicken breast is significantly thicker in some parts than others, consider pounding it with a meat mallet to even it out.
  3. Sprinkle both sides of the chicken with salt and ground black pepper to taste.
  4. If the skillet is not nonstick, lightly coat it with nonstick cooking spray or 2 to 3 teaspoons cooking oil.
  5. Preheat the skillet over medium-high heat until hot.
  6. Place the chicken in the skillet. Do not add any liquid and do not cover the skillet.
  7. Reduce the heat to medium and cook until the meat is no longer pink and the juices run clear. This should take 8 to 12 minutes. As the chicken cooks, turn it occasionally so it browns evenly. If the poultry browns too quickly, reduce the heat to medium-low.
  8. Chicken breasts are done when the meat is no longer pink and the juices run clear (170 degrees F on an instant-read thermometer). Try not to overcook chicken breasts, as the meat can become stringy and dry.

How to Broil Chicken Breasts

  1. Brush your chicken with oil or seasoning, or try out a chicken breast marinade before broiling. Marinating prevents the chicken breasts from drying out. You can also remove the pan before the last few minutes of broiling, brush with a sauce, and continue cooking. For broiled BBQ chicken breasts, brush with barbecue sauce.
  2. Preheat the broiler, then insert the pan so the chicken breasts are 4 to 5 inches from the heat.
  3. Broil 4- to 5-ounce boneless, skinless chicken breasts 12 to 15 minutes, turning over about halfway through the cooking time and brushing with sauce or seasoning if desired.
  4. Remove chicken when it reaches 170 degrees F and is no longer pink

 

  • YIELD 4 servings
  • TIME 20 minutes

INGREDIENTS

  • 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)
  • ¼ cup red wine vinegar
  • ¼ cup drained capers
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • ¼ cup chopped fresh parsley leaves

 

PREPARATION

  1. 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.
  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.

 

 

 

 

Jim Wilson/The New York Times

https://cooking.nytimes.com/recipes/4406-chicken-breasts-with-tomatoes-and-capers

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