Kosher Poultry
| Chicken Breasts with Tomatoes, Capers and Olives |
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KosherEye.com
Adapted from Hazan Family Favorites Inspired by Marcella Hazan’s alla pizzaiola sauce which she often used on sliced beef steaks since her husband was not a poultry fan. Ingredients: 1/2 small yellow onion Directions: Peel and chop onion. If using fresh tomatoes, peel and coarsely chop if using canned, coarsely chop. Slice the chicken breasts horizontally into 2 – 3 thin fillets. Heat oil in skillet over medium heat. When oil is hot, carefully place as many fillets as Weill comfortably fit. Brown on both sides, and transfer to a platter. Season chicken with salt and pepper. Remove the pan from the heat and add the onion. (The pan should have some residual heat. Sauté until a caramel color, about 2-3 minutes. Add the tomatoes and cook until reduced and no longer watery - at least 10 minutes. If too dry, add some water. While tomatoes are cooking, chop enough oregano to measure about 1-1/2 teaspoons. Pit (if necessary) and slice the olives. Add the oregano after the tomatoes have cooked for 5 minutes. Then, add the olive and capers. Stir well, and return the chicken to the pan. When heated through, serve at once. Notes: Yield: Serves 4 Recipes: Poultry, Chicken, Kosher |
