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6 small boneless/skinless chicken breasts (about 2 pounds)
Remove visible fat from chicken breasts and flatten breasts lightly with a meat mallet to uniform thickness. Season the chicken with salt and pepper and dredge in the flour. Set aside.
Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken breasts and sauté, turning the pieces often until lightly browned, about 5 minutes (you may need to do this in batches).
Add the remaining ingredients to the skillet, except parsley. If your skillet is not large enough, place the sautéed breasts in a larger pot and add the remaining ingredients. Bring the liquid to a boil, reduce heat and simmer for 10 minutes, uncovered.
Add half the parsley and cook for 5 minutes more or until the sauce has thickened.
Serve the chicken with the sauce spooned over, alone, or over hot fettuccine or other noodles.
Poster's Notes:
Posted by Barbara Kaplan
Nutritional Info Per Serving: N/A
Kosher salt and pepper to taste
1 cup flour
3 tbsp. olive oil
1 cup chopped red or Bermuda onions
2 tsp. chopped garlic
2 tsp. dried tarragon
5 cups diced plum tomatoes
3 tbsp. balsamic vinegar
2 tbsp. drained capers
1/2 cup pitted olives, chopped
1 cup dry white wine
1/2 cup fresh chopped parsley
Though I haven't tried it myself, it looks similar to a tasty chicken dish that I buy at my local kosher take-out store.