Caper Chicken Saute
|Margarine||2 Teaspoon, divided|
|Garlic||2 Clove (10 gm), minced|
|Seeded and chopped tomatoes||1⁄2 Cup (8 tbs)|
|Drained capers||1 Tablespoon, rinsed|
|Skinless boneless chicken breasts||10 Ounce, cut into cubes|
|Dry vermouth||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon|
In 9-inch skillet heat 1 teaspoon margarine over medium heat until bubbly and hot; add celery, onion, and garlic and saute, stirring occa-sionally, until vegetables are tender.
Add tomatoes and capers and continue sauteing until tomatoes begin to soften, about 3 minutes longer.
Push vegetables to side of skillet and add remaining teaspoon margarine and the chicken and pepper; brown chicken lightly on all sides.
Combine vegetables with chicken, stir in vermouth, and cook until some of the liquid evaporates, about 1 minute.
If desired, sprinkle with parsley just before serving.