It’s veggie season at all of our generous neighbor’s houses. Here are recent gifts of cucumbers, squash, peppers, and oh yes, tomatoes! In honor of the deliciousness being given to us, I have a tomato recipe for you today. If you don’t like the sound of the recipe, then just cut into the tomatoes, and eat fresh. MMMMMMMMmmmmmmmmm!
Chicken with Tomatoes & Capers
ingredients
4 boneless, skinless chicken breasts (about 1 1/4 pounds)
salt and freshly ground pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons finely chopped onions
1 clove chopped garlic
1 teaspoon dried tarragon
4 plum tomatoes, cut into small cubes (about 2 cups)
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup Courtois (dry white wine)
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley leaves
Sprinkle the chicken with salt and pepper.
Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Scatter 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, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked. Sprinkle with parsley and serve. Serves 4.
2 Comments
Katie!
Thought I’d finally register and leave a comment. Sorry Emily and I haven’t been around in a while. These recipes look great, and with an abundance of fresh vegetables, there is a rising need to get rid of the extra veges before they go bad. Three great soups that will help you do this are Gespacho, Minestrone, and Tomato Bisque. And you can use wine in each recipe. The gespacho and bisque can also be served cold, which might be preferable in this hot weather.
Gespacho and minestrone are both great for using up left over veges, and a good tomato bisque recipe can be easily modified to add peppers, zucchini, squash, mushrooms, etc.
Also, if you have a lot of zucchini and squash, beer battering and deep frying sliced zucchini/squash makes a great side dish if grilling out. Sure, it may be slightly less healthy then steam cooking them, but it sure is delicious.
Beau
Yum! Thanks for the tips Beau. I’ll add that even if someone doesn’t want to eat soup right now, they could always go ahead and make the soups, then freeze it for a cold winter evening. And I think just about anything fried tastes great.
Thanks for the comment Beau…look forward to seeing you and Emily out here again sometime.