Wednesday, September 3, 2008

Tomato, Caper, and Basil Sauce for Sauteed Chicken Breasts

(Recipe updated 8/15/13)
This is a superb sauce for simply prepared chicken--especially if the tomatoes and basil are fresh from your garden or your CSA basket! It doubles easily if you're serving some pasta on the side (as shown in the picture).

Tomato, Caper, and Basil Sauce for Sauteed Chicken Breasts
Recipe from Joy of Cooking, 1997 ed.

  • 1/3 c. minced shallots or scallions (or finely chopped regular onions)
  • 1/4 c. dry white wine or vermouth, optional
  • 1 pound tomatoes, seeded and chopped (about 2 cups)
  • 2 tablespoons capers (optional--I left out)
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh basil, finely shredded
  • salt and pepper to taste

Assuming you have just sauteed chicken breasts in a large skillet, pour off all but 2 tablespoons of the pan drippings/fat and proceed. If not, pour a couple of tablespoons of olive oil or butter into a pan and proceed.

Heat fat/oil over medium heat and add shallots or scallions. Cook, stirring, until the shallots are softened, about 1 minute. If using the wine or vermouth, increase heat to high and add wine or vermouth. Boil, scraping the bottom of the skillet with a wooden spoon, until the wine is almost evaporated. Stir in tomatoes, capers, and garlic. Cook, stirring constantly, until the tomatoes have given up their juice, creating a thick, chunky puree, about 2 minutes--longer if your tomatoes were in bigger chunks. Add any accumulate chicken juices (if you have chicken breasts being kept warm--you will have some juice accumulating on that platter) and boil the sauce until thick. If you don't have chicken juices, don't sweat it. Remove from heat and stir in basil and salt and pepper. Spoon sauce over chicken and serve immediately.

Serves 4

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