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Ingredientes
- boneless, skinless chicken breasts (about 2 1/4
- pounds)
- Salt
- and freshly ground white pepper to taste
- 2
- tablespoons olive oil
- 2
- tablespoons butter
- 6
- tablespoons finely chopped shallots
- 2
- teaspoons finely chopped garlic
- 4
- teaspoons finely chopped fresh tarragon, or 2
- teaspoons dried tarragon
- 8
- ripe plum tomatoes cut into small cubes (or one
- 28-ounce can of tomatoes, drained and chopped)
- cup red wine vinegar
- cup drained capers
- 1
- cup dry white wine
- 2
- tablespoons tomato paste
- cup chopped fresh parsley leaves
- 1. Sprinkle the chicken
- with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add
- the chicken breasts and sauté over medium-high heat, turning the pieces often
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1157g | |
| Calories 874 | |
| Calories from Fat 360 | 41% |
| Total Fat 40.64g | 51% |
| Saturated Fat 13.5g | 54% |
| Trans Fat 0.18g | |
| Cholesterol 146mg | 49% |
| Sodium 4747mg | 198% |
| Potassium 1858mg | 53% |
| Total Carbs 33.21g | 9% |
| Dietary Fiber 9.7g | 32% |
| Sugars 10.95g | 7% |
| Protein 48.34g | 77% |
