Chicken Breasts in Tomato-Caper Sauce
Tender chicken breasts in a delicious tomato caper sauce. This is good with a bottle of Chianti. Always a hit.
- 2 chicken breasts
- cooking oil (light olive or corn)
- 1 red onion, sliced in 1/4 inch rings
- 1/4 cup chicken stock
- 2 TBL dark balsamic vinegar
- 1 TBL brown sugar
- 1 TBL capers, rinsed and drained
- 1 tsp dried basil
- 1 cup petite diced tomatoes (Romas are good)
Bring chicken breasts to room temperature. In 1 TBL of oil, saut�
chicken breasts on medium heat until brown on both sides, about 2
minutes per side. I partially cover the pan while the chicken is cooking
to reduce grease spatter and to slightly steam them which keeps them
Remove chicken from pan and keep warm. I place them on a dinner plate then cover with another dinner plate.
Remove fat from pan then add a tablespoon of oil. Over medium-low heat sweat the onions (stir frequently) until softened and translucent - about 5 minutes. Add chicken stock and scrape up bottom of pan (the fond). Add the tomatoes, capers, balsamic vinegar, and sugar then stir. Place chicken in single layer on the pan surrounded by the sauce. Cover and simmer about 10 minutes or until the middle of the chicken is 160 degrees.
Pour sauce over chicken and serve.
I use a digital thermometer probe to tell when the chicken is done (about 160 degrees). Chicken will cook after it is removed and raise the temp about 5 to 10 degrees.