According to my Food Lover's Companion, capers are small buds that grow on bushes in the Mediterranean and parts of Asia. After they are picked, the buds are sun-dried and pickled. Translation: they're like mini green olives. We always have a jar in the fridge for cooking with fish.
This recipe opened my eyes to using them in chicken dishes and it also pushed me to buy my first shallot. Shocking, I know, but I have to admit I liked them so much, shallots might be taking up permanent residence in our kitchen along with the capers.
Mediterranean chicken, 4 servings
- 4 chicken breasts, boneless and skinless
- 3 Tblsp. olive oil
- 1 lb. mushrooms (assorted or button)
- 1 cup chicken broth
- 3 garlic cloves, minced
- 1 Tblsp. shallot, minced
- 1 Tblsp. capers
- 1 cup grape tomatoes
- 1 Tblsp. fresh parsley, chopped
- Preheat oven to 200 degrees F. Heat 2 Tblsps. olive oil in oven-safe skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and cook until browned and cooked through, about 3 minutes per side.
- Transfer chicken to an ovenproof plate and place in oven to keep warm.
- Add remaining Tblsp. of olive oil to pan over medium-high heat. Add mushrooms; saute until wilted.
- Add chicken broth and bring to a boil, cooking until liquid reduces by half.
- Add tomatoes, garlic, shallot and capers, combining with mushrooms.
- Return chicken to pan and coat each breast with some of the sauce. Plate chicken with mushroom and tomato mixture and sprinkle with chopped parsley.