Source: The Working Family's Cookbook

Chicken Basquaise
Serve this chicken dish with boiled potatoes and a plain vegetable such as broccoli or peas.
Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes


6 chicken breasts, boneless and skinless (1 1/2 to 2 pounds)
2 tablespoons olive oil
2 medium-size onions, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 1/4 pounds peppers, red and green, sliced
Pinch of cayenne
2 medium-size cloves garlic, finely chopped
1 pound tomatoes, cored, peeled, seeded and chopped or 1-pound can whole peeled tomatoes, drained
1/4 cup dry white wine, or 1/4 cup liquid from canned tomatoes, drained
2 teaspoons capers, optional
freshly ground pepper, to taste
salt, to taste

Lightly sprinkle the chicken breasts with salt and pepper. Heat 1 tablespoon of oil over medium-high heat in a frying pan large enough to hold the chicken. Cook the chicken for about 2 minutes until lightly browned on each side. Remove from the pan.

Lower the heat to medium. Add the onions and the herbs to the pan and cook for 5 minutes, stirring often. Add the peppers and cook for about 10 minutes more, stirring often, until the vegetables are softened. Stir in the cayenne and add salt and pepper to taste. Add the garlic and the tomatoes and stir in the white wine. Cover and cook for 10 minutes more.

Return the chicken to the pan. Cover and cook for 5 to 10 minutes, turning the chicken once or twice, until it is cooked through. Remove the chicken to a serving platter.

Stir the capers into the sauce, if desired. If the sauce is thin, boil over high heat until reduced. Taste and adjust the seasoning. Spoon the sauce over the chicken and serve.