Sliced Chicken Breast on Caponata
Pan-seared chicken breast sliced over a warm Sicilian caponata of eggplant, bell peppers, zucchini, Roma tomatoes, capers, and currants. An elegant dinner for two in 35 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
35 minThis is the plate you put down when you want to impress someone without spending all evening in the kitchen.
A warm caponata of diced eggplant, bell peppers, zucchini, plum tomatoes, currants, and briny capers simmers together in a skillet with a splash of vinegar and chicken broth until everything is soft and sweet-tart.
Meanwhile, a lightly floured chicken breast gets pan-seared until golden and cooked through.
Slice the chicken on the diagonal, fan it over the caponata, and you’ve got a dish that looks like it came from a trattoria in Palermo.
Chef Tips
- Don’t skip the currants. They bring a subtle sweetness that’s traditional in Sicilian caponata and balances the vinegar and capers
- Rinse and drain the capers before adding them. Straight from the jar, they can overpower the vegetables with salt
- Add the second splash of vinegar and the thyme right before serving to brighten the flavors
- Slice the chicken on the bias for wider, more elegant pieces that fan out beautifully on the plate
Ingredients
Directions
Heat olive oil in large non-stick skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are softened, about 3 minutes.
Stir in eggplant, bell peppers, zucchini, chicken broth, and 1 Tablespoon vinegar.
Cook, stirring occasionally, over medium heat until softened, about 5 minutes.
Stir in tomatoes, currants, capers, and ¼ teaspoon each salt and pepper; cook about 5 minutes longer.
Set caponata aside.
Heat vegetable oil in medium nonstick skillet over medium heat. Sprinkle chicken lightly with salt, then coat lightly with flour.
Add to oil and cook, turning once, just until cooked through, 4 to 5 minutes each side.
Stir remaining 1 teaspoon vinegar and the thyme into caponata and gently heat just until hot.
Slice chicken diagonally into ¾ inch thick strips.
Spoon caponata onto serving plates and top with chicken strips.
Serve hot.
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