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Caper Chicken Saute

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Anonymous (not verified)
  Margarine 2 Teaspoon
  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)
  Capers 1 Tablespoon
  Boneless skinless chicken breasts 10 Ounce
  Pepper 1 Dash
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 485 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2.4 g12.2%

Trans Fat 0.1 g

Cholesterol 164.4 mg54.8%

Sodium 358.2 mg14.9%

Total Carbohydrates 14 g4.8%

Dietary Fiber 3.1 g12.2%

Sugars 5.9 g

Protein 69 g137.4%

Vitamin A 56.3% Vitamin C 75.1%

Calcium 16% Iron 21.7%

*Based on a 2000 Calorie diet

Caper Chicken Saute Recipe