Recipe Background
Introducing the star of tonight's dinner, the one and only Caper Chicken! This delicious, Italian-inspired dish will have your tastebuds dancing with delight. Juicy chicken breasts are seasoned to perfection and then pan-seared to a golden brown before being smothered in a savory caper and cherry tomato sauce. Each bite is bursting with bold and tangy flavors that will transport your tastebuds to the streets of Italy. This is the perfect meal to impress your guests, but it's also easy enough to make for a weeknight dinner. Say "ciao" to bland dinners and "buon appetito" to the deliciousness of Caper Chicken!
Introducing the star of tonight's dinner, the one and only Caper Chicken! This delicious, Italian-inspired dish will have your tastebuds dancing with delight. Juicy chicken breasts are seasoned to perfection and then pan-seared to a golden brown before being smothered in a savory caper and cherry tomato sauce. Each bite is bursting with bold and tangy flavors that will transport your tastebuds to the streets of Italy. This is the perfect meal to impress your guests, but it's also easy enough to make for a weeknight dinner. Say "ciao" to bland dinners and "buon appetito" to the deliciousness of Caper Chicken!
Ingredients
- 8 chicken cutlets thinly sliced
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- olive oil to taste
- 4 cloves garlic minced
- 20 ounces cherry tomatoes halved
- 2 ounces caper vinegar or white vinegar
- 3 ounces water
- 2 ounces capers rinsed
- 1/4 cup parsley minced
Directions
- Pat the chicken cutlets dry with paper towels.
- Season the chicken with the salt and the pepper.
- In a pan over medium heat, add the oil and the chicken cutlets, in batches, and cook until both sides of the cutlets are seared, about 2-3 minutes per side.
- Transfer the cutlets to a plate and cover them with foil to keep them warm.
- Adjust the heat to medium-low, add the oil and the garlic, and sauté until the garlic is lightly golden, about 2 minutes.
- Add the tomatoes to the garlic and sauté, about 1-2 minutes.
- Add the vinegar, the water, and the capers to the tomato mixture and increase the heat to high.
- Scrape the bottom of the pan with a wooden spoon to loosen the browned bits.
- Bring the caper mixture to a boil and cook for 2 minutes.
- Reduce the heat to low, add the chicken to the tomato mixture, and cook until the meat is warmed through, about 2 minutes.
- Turn off the heat, add the parsley to the chicken mixture, and stir to combine.
- Taste the chicken mixture for seasoning and adjust with the salt and the pepper.
- Serve the chicken topped with the caper mixture.
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