Chicken in a Tomato Caper Sauce

    August 31, 2015

    IMG_0349I got the inspiration for this recipe from a tweet the New York Times sent out. It explained how to cook chicken breasts in a new simple way. I looked at the picture attached, and I thought it was perfectly simple, chic, and elegant. I didn’t even follow through to the full web page and used the information provided in the tweet and headed straight to the grocery store. Recipes that inspire you to take action are always the ones to recommend to friends and keep as a go-to recipe. You can find the original recipe HEREIMG_0392 IMG_0409 Season chicken generously with salt and pepper. Brown on both sides. I kept the temperature between medium and low. Since the chicken breasts were thick,  I did not want them to brown faster than it cooked. IMG_0401If you cannot find shallots in your local grocery store you can substitute it with onions. Shallots tend to have a milder onion taste. Chop the shallots and mince the garlic. Remove the chicken and cook directly in the chicken fat. IMG_0431 IMG_0455 Yes! Thick tomato paste! IMG_0460 The original recipe called for white wine. However, I was not in the mood to purchase a whole bottle unless I could get the low budget wine from Trader Joe’s. Or course every twenty-something would be more than happy to know that a light ale beer is ALWAYS an alternative to white wine. I chose to use Corona. IMG_0475Red wine vinegar is used here. If you already have regular vinegar, go ahead and use it instead. IMG_0468 IMG_0471IMG_0480IMG_0513IMG_0549IMG_0533

    Chicken with Tomatoes and Capers Sauce
    Prep time
    Cook time
    Total time
    Easy, simple chicken recipe to rock you weekday.
    Written by:
    Level: Medium
    Serving size: 4
    • 2 chicken breasts
    • 1.5 cups light ale beer - I used Corona
    • 4 tablespoons tomato paste
    • 3 medium tomatoes
    • 2.5oz bottle of capers
    • 2 tablespoons vinegar
    • 8 garlic cloves
    • 1 medium shallot
    • 2-3 tablespoons fresh basil, chopped
    • 1 tablespoon vegetable oil
    • salt
    • pepper
    1. Generously season chicken breast with salt and pepper.
    2. Heat a medium skillet on medium heat with oil. Brown chicken on both sides and remove from heat to rest.
    3. Mince garlic and chop the shallots to a small dice. Add garlic and shallots to skillet sauteing in the chicken fat.
    4. Mix in the tomato paste, beer, and vinegar to form a sauce. Cook for about 10 minutes on low.
    5. Add the capers and its brine along with the tomatoes and basil.
    6. Add chicken back to sauce and cook for an additional 5 minutes.

    ❤️️ Bon Appetite, Briana

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