Caper Chicken Saute
|Sliced celery||1⁄4 Cup (4 tbs)|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Seeded chopped tomatoes||1⁄2 Cup (8 tbs)|
|Boneless skinless chicken breasts||10 Ounce|
|Dry vermouth||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||1 Tablespoon (Optional)|
In 9-inch skillet heat 1 teaspoon margarine over medium heat until bubbly and hot; add celery, onion, and garlic and saute, stirring occasionally, 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.