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I adapted this from a great Mark Bittman recipe by adding artichokes and olives and using Herbes de Provence instead of tarragon.

Chicken Breasts with Tomatoes, Capers, and Olives
Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 6 boneless, skinless chicken breasts
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 6 tablespoons finely chopped shallots
  • 2 teaspoons finely chopped garlic
  • 3 teaspoons dried Herbes de Provence
  • 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of chopped tomatoes, drained)
  • ¼ cup drained capers
  • ½ cup Kalamata olives
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • ¼ cup chopped fresh parsley leaves
  • 1 can artichoke hearts
  1. Sprinkle the chicken with salt and pepper.
  2. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  3. Add the shallots and garlic around the chicken. Cook briefly; add the Herbes de Provence, tomatoes, capers, olives, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  4. Add the artichoke hearts.
  5. Blend well; bring to a boil; cover and simmer for 9 minutes.
  6. Sprinkle with parsley and serve.