Paneed Chicken With Tomato Caper Sauce Recipe

Ingredients

2 oz. oil

2 oz. flour

1 lg. red pepper

1 lg. green pepper

1 med. onion

1 qt. chicken stock

4 med. tomatoes, peel, seed, and dice

1/4 lb. sweet butter

4 tsp. poultry magic

Flour as needed

2 tsp. capers, drained

8 chicken breast, boneless and skinless

Method

Heat the 2 ounces of the oil; add the flour.

Stir continuously over medium heat until the roux is nutty in smell and light brown in color.

Add the peppers, onions, capers, and 3 teaspoon of the seasoning.

Remove from heat.

Stir in the stock and simmer for approximately 6-8 minutes.

Set aside.

In a large frying pan with 1/8 inch of hot oil, pan fry the chicken and remove to a warm serving platter.

Add the 1/4 pound butter to the sauce mixture and shake back and forth until dissolved.

Pour over the chicken and serve with rice or pasta.

Cooks Comments and Tips

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