Chicken In Tomato Caper Sauce Recipes

CHICKEN BREASTS IN CAPER CREAM SAUCE

Steps:

• Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
• Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

CHICKEN WITH GARLIC-CAPER SAUCE

Steps:

• Flatten chicken slightly; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until juices run clear. Add garlic; cook 1 minute longer., Stir in the cream, wine, tomatoes and capers; cook until sauce is slightly thickened. Serve with pasta.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

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

CHICKEN IN TOMATO-CAPER SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.

CHICKEN CUTLETS IN TOMATO CAPER SAUCE

Steps:

• Take a large skillet with deep sides and fill it with just enough olive oil to coat the bottom of the pan. Heat the oil over medium high heat. While the oil heats up, whisk the flour, oregano, garlic powder, salt and pepper together in a bowl. Dredge each of the chicken cutlets through the flour mixture to coat them, and then get them into the oil to brown for about 2-3 minutes on each side. They do not necessarily need to be fully cooked through at this point, just browned. Remove them to a plate and set them aside.
• Add the garlic to the pan and let it get fragrant for about 30 seconds. Then add the crushed tomatoes, capers, chicken stock, basil and crushed red pepper. Let the sauce simmer for 5 minutes. Then add the chicken back in and let the sauce and chicken simmer together for another 15 minutes. Take the pan off of the heat and serve the chicken immediately with lots of sauce on top. Rice on the side and salad make it an amazing complete meal!

CHICKEN WITH CAPERS AND OLIVES IN TOMATO SAUCE

Steps:

• Cut the chicken breast into long and thin strips.
• Heat the oil in a skillet and start cooking the chicken. Season it with chili flakes and stir. Cook the chicken for about 6-8 minutes, until it reaches a light golden color. Add the garlic and dried tomatoes. Pour the wine and season with oregano.
• Bring the sauce to a simmer. Add the capers and tomato sauce.
• Cook the dish for about 5 more minutes. About a minute before turning off the heat, add a few olive slices.

CHICKEN AND CAPERS IN TOMATO SAUCE

Steps:

• Season the chicken pieces with seasoning salt (or regular salt) and pepper.
• Place the flour in a heavy plastic bag; add in chicken pieces and coat completely with flour.
• Heat oil in a large heavy skillet or Dutch oven over medium heat (I use my large electric frypan for this).
• Add in the chicken pieces to the skillet and brown for about 4 minutes on each side.
• Transfer to a plate.
• Pour off some of the fat, and leave a little in the skillet.
• Add in mushrooms, green bell peppers, chopped garlic, onion, crushed red pepper flakes and oregano; saute until onion is tender (about 10 minutes).
• Add/mix in marinara sauce, chicken broth, wine and capers.
• Return the chicken to the skillet, tossing the sauce over the chicken; bring sauce to a boil, reduce heat to medium low.
• Cover skillet and simmer until chicken is tender (about 35 minutes, or more).
• Using long tongs transfer the chicken to a large serving platter.
• Boil the sauce until slightly thickened (about another 5 minutes).
• Spoon the sauce over chicken.
• Serve with grated Parmesan cheese.
• Delicious!

CHICKEN BREAST WITH TOMATO SAUCE AND CAPERS

Steps:

• Slice the chicken breast in halves and season it with salt and pepper. Coat it with flour.
• Heat a skillet, add vegetable oil and begin cooking the chicken. Fry it for about 6-7 minutes per side.
• Remove the chicken from the pan, and in the remaining fat, add the onion, garlic, and bell pepper. Stir, and when the onion becomes translucent, pour the diced tomatoes, white wine, and season with mixed herbs.
• Add the capers and the previously cooked chicken. Leave on heat for about 2-3 minutes.
• Serve warm!

OREGANO CHICKEN THIGHS & FREGOLA SARDA WITH TOMATO-CAPER PAN SAUCE

Steps:

• Prepare the ingredients: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes. Roughly chop the capers. Cook the vegetables: In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced peppers and onion; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt (optional) and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as it may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. Cook the chicken: Pat the chicken dry with paper towels; season on both sides with salt (optional), pepper, and half the oregano. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. * An instant-read thermometer should register 165°F. Cook the pasta: Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Make the pan sauce: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until slightly softened. Add the chopped capers, remaining oregano, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add 1/2 cup of water (carefully, as it may splatter). Season with salt (optional) and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Finish the pasta & serve your dish: To the pot of cooked pasta, add the cooked vegetables and half the cheese; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and pan sauce. Garnish with the remaining cheese. Enjoy!

CROCKPOT CHICKEN IN TOMATO CAPER SAUCE

Steps:

• Place all the ingredients except parsley inside the bowl of a 7qt slow cooker.
• Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
• Once cooked, shred the chicken in large pieces using 2 forks, or a kitchenAid mixer.
• Sprinkle with chopped fresh parsley and enjoy!
• Stays good in the fridge in a sealed container for about 4 days.