Chicken Breast with Tomatoes and Capers
( Pollo con Capperi e Pomodori - Gadduzzu chi Cappareddi e Pumaroru )
The tender and light meat of the breast of chicken combines well with a simple lightly garlicky tomato sauce reinforced by the pungent taste of the capers, balanced by the sweetness of the onions and with the addition of wine to increase and improve its taste. This sauce is made very simple and except for a pinch of oregano, without aromatic herbs, not to alter the combination of the taste of the ingredients used. Some black ripe olives are used for garnish because they pair well with capers and are an appealing complement to this dish. There are two ways we prepared this dish: cooked in a sauté pan, cut into bite-size pieces or quickly prepared and baked in a pizzaiola sauce with or without mozzarella.
- Serving Size4
- Meats
Ingredients
- 4 chicken breast halves, boneless, skinless
- 3 tablespoons of flour for dredging
- 6 tablespoons of olive oil
- 1 can 14 oz. Italian peeled tomato
- 2 tablespoons of olive oil
- 3 cloves of garlic, lightly crushed or minced
- 1 medium onion, finely chopped
- 2 tablespoons rinsed capers
- 1 bay leaf
- 10 pitted black olives, sliced
- salt and pepper
- ½ cup of white wine
- 1 teaspoon of oregano
- salt and pepper to taste
- 1 cup of shredded mozzarella (optional)
Instructions
Sauteed in a Heavy Pan
PREPARATION
Soak the chicken in cold salted water for a few hours, rinse 2 or 3 times. Place in a colander for a few minutes and pat dry with paper or kitchen towels. Pour tomatoes into a bowl, crush them with you hands and keep on the side. Cut the chicken breasts into bite size pieces, sprinkle with salt and pepper to taste and dredge into flour.
THE CHICKEN
In a large sauté pan over a medium flame, heat 4 tablespoons of oil and sauté the chicken until golden 6 to 8 minutes; cook in batches so the pan is not over crowded. Set the sautéed chicken breasts on a dish and keep them warm.
THE SAUCE
In the same sauté pan, over a medium heat, add 2 tablespoons of oil, the chopped onion and keep stirring to loosen any bit of meat attached to the bottom. When onions are translucent add the garlic and simmer for 5 minutes, stirring occasionally, until onions are golden. Transfer the sautéed chicken breasts into the sauté pan with the onion, increase the heat to high and add the wine. Keep at high heat, add the tomatoes, the capers and bay leaf and when it bubbles, test for salt and pepper, lower the heat to a minimum and simmer for 30 minutes, delicately stirring occasionally. Have a few cups of hot water simmering and if sauce becomes too thick add some, a little at a time. Before serving remove and discard the bay leaf.
THE SERVING
Place chicken breasts in a serving platter; pour the sauce over it and garnish with shredded mozzarella, oregano and black olives. Serve it with boiled potatoes and a spongy Italian bread to mop the sauce. A Sicilian Nero d’Avola wine or a Californian Zinfandel can be the finale to a memorable dinner.
Baked Pizzaiola Style
PREPARATION
Soak the chicken in cold salted water for a few hours, rinse 2 or 3 times. Place in a colander for a few minutes and pat dry with paper or kitchen towels.
Pour tomatoes into a bowl, crush them with you hands, add 1 tablespoon of olive oil, the garlic minced small amount of salt and pepper; keep it on the side.
THE CHICKEN
Place each piece of chicken breasts between plastic wrap and pound to about ½ inch thick. Sprinkle with salt and pepper to taste and dredge each slice in flour. In a large sauté pan over a medium flame, heat 3 tablespoons of oil and sauté the chicken breasts about 5 minutes on both sides. After they are sautéed, set chicken breasts on a dish and keep warm. In the same sauté pan, over a medium heat, add 2 tablespoons of oil, the chopped onion, bay leaf and keep stirring to loosen any bit of meat attached to the bottom. When onions are translucent add the capers cook for additional 3 minutes and set on the side.
THE BAKING
Spread half of the sautéed onions and capers in a baking pan and lay the chicken breasts over. Sprinkle with wine, top with the remaining onions, cover with the tomatoes and shake over the oregano; use your judgment to add salt and pepper if needed. Bake at 425 for 30 minutes.
THE SERVING
Before serving remove and discard the bay leaf. Either you serve the chicken pizzaiola in individual dishes or you present it in serving platter, spoon the sauce over it and garnish with the shredded mozzarella and the black olives; serve it with boiled potatoes and a spongy Italian bread to mop the sauce.