This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 serving (71g) | ||
Recipe Makes: 4 servings | ||
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Calories: 101 | ||
Calories from Fat: 68 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 309.1mg | 11 % | |
Potassium 178.4mg | 5 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
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