Sautéed chicken with shallots, tomatoes, capers, and sage from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • Breadcrumbs on November 16, 2010

    p. 411 - Nov 2010, first use of this recipe which I selected because it looked quick and easy, contained ingredients I had on hand and, fit with my Mediterranean inspired menu. This recipe delivered on all counts and produced a delicious, flavourful dish with a rich-tasting sauce that gave the appearance of being cooked for a much longer timeframe. Changes I made to the recipe were the substitution of canned Italian tomatoes for the fresh (which were flavourless from the supermarket this week) and, I also added 2 tsp of fresh, chopped garlic. I cooked with 4 bone-in, skin-on chx breasts and had to extend the simmering time to account for the fact that these breasts were massive. This worked out well as it allowed the sauce flavours to further develop. I served this over some steamed brown rice. Fabulous dish. 9

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