The Olive and the Caper: Adventures in Greek Cooking
Sauteed Chicken with Shallots, Tomatoes, Capers and Sage
Page 411
Cuisine: Greek | Course Type: Main Courses
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Recipe Reviews
kateq from annapolis, md
First, let me say I can't imagine eating this dish as written.With the amount of olive oil, combined with the fat contained in a chicken (cut up, skin on), I think this would be much too oily/fatty/greasy for me. Second, I have had a hard time deciding how to rate this. The dish results in a great-looking sauce and presents beautifully, but the level of piquancy is rather high. I used a good quality balsamic but I think the combination of vinegar and capers is a bit much. On the other hand, the flavor is great. So, perhaps just toning down the vinegar would do it. As far as the chicken, I used skinless, boneless chicken breasts, which I browned with the shallots in a minimal amount of olive oil. I then removed the chicken and held it to the side until I added everything else and brought it to the boil. I then returned the chicken and its juices and completed the recipe. Ironically, after all my going on about oil, I think a bit of butter swirled in the sauce, off the heat, would smooth out the edges of the sauce beautifully.
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