Chicken in a Tomato and Caper Sauce

This dish comes together in just under 20 minutes, making it a perfect meal for a work night.  But the flavors are so robust and delicious, also making it special enough for a date night or when entertaining with friends.  I love, love this recipe!  Every time I eat capers I talk about how much I love them.  They are briny and salty, and have a unique flavor all their own. They should definitely be seen in more recipes.  Yum! You will probably want to have a nice crusty loaf of bread at the table too to sop up all the sauce. Nothing should be left behind with this one!

Chicken in a Tomato and Caper Sauce

4 chicken breasts (1 lb)
1 medium onion, sliced
2 garlic cloves, minced
1 can stewed tomatoes, undrained (I used Italian style, but traditional would work also)
1 Tablespoon capers, drained
2 Tablespoons pine nuts
1 teaspoon fresh thyme, finely chopped
1/4 cup fresh parsley, chopped
salt and fresh ground pepper, to taste
1/2 cup chicken stock (or water)
1 Tablespoon butter
1 Tablespoon olive oil

Pat chicken dry and season both sides with salt and pepper.  Heat oil in pan over medium heat.  Sauté chicken until nicely browned. Remove from skillet and set aside.

Melt butter in pan and add the sliced onion and garlic.  Sauté until translucent. Add the tomatoes, pine nuts, parsley, thyme and chicken stock.   Season with salt and pepper.  Stir well to deglaze the pan, scrapping the bottom to incorporate all of the chicken juices and seasonings.  Simmer 5 minutes, stirring occasionally.

Gently smash the capers on your cutting board to bring out their flavors and then add them to the pan.   Cook 1 minute.  Return chicken to the skillet and cook until heated through.

Serve over smashed potatoes or rice.