Chicken Breasts with Tomatoes, Capers and Olives


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.


1/2  small yellow onion
1 lb. fresh ripe tomatoes or 1 cup canned whole peeled tomatoes with their juice
1 lb. boneless, skinless chicken breasts
2 Tablespoons extra-virgin olive oil
freshly ground black pepper
3 sprigs fresh oregano
12 black olives
1 tablespoons capers


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.


Yield: Serves 4

Recipes: Poultry, Chicken, Kosher

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