Caper Chicken Saute Recipe
Ingredients
| Margarine | 2 Teaspoon, divided | |
| 1/4 cup each sliced celery and onion | ||
| Garlic | 2 Clove (5gm), minced | |
| 1/2 cup seeded and chopped tomatoes | ||
| Capers | 1 Tablespoon, drained, rinsed | |
| 10 ounces skinned and boned chicken breasts, cut into cubes | ||
| Pepper | 1 Dash | |
| Dry vermouth | 1/3 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
Directions
In 9-inch skillet heat 1 teaspoon margarine over medium heat until bubbly and hot; add celery, onion, and garlic and saute, stirring occa-sionally, 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.
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.
Chef
