WSVN — Our next bite is healthy, delicious and easy to make. It’s good for an Easter meal — or any time of the year! Chicken is on the menu — as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Chicken with Tomatoes & Capers
*From Cooking.nytimes.com
Ingredients:
4 boneless, skinless chicken breasts
2 tbs. olive oil
2 tbs. butter
6 tbs. shallots, finely chopped
2 tsp. garlic, finely chopped
4 tsp. tarragon, finely chopped (or 2 tsp. dried tarragon)
8 ripe plum tomatoes, cubed (or one 28 ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup capers, drained
1 cup dry white wine
2 tbs. tomato paste
1/4 cup chopped fresh parsley
salt and pepper to taste
Method of Preparation:
– Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and sauté over high heat. Turn the pieces often until lightly browned, about five minutes.
– Add the shallots and garlic around the chicken. When they become translucent, 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 nine minutes.
To Plate:
-Sprinkle with parsley and serve.
Serves: 4