Ingredients

4 boneless, skinless chicken breasts, about 1 ¼ pounds

Salt and freshly ground pepper to taste

2 tablespoons olive oil

¼ cup finely chopped onion

1 teaspoon finely chopped garlic

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

½ pound mushrooms, in quarters or eighths

2 tablespoons red wine vinegar

4 tablespoons drained capers

½ cup chicken broth

1 tablespoon tomato paste

4 tablespoons chopped parsley (less if dried)

Preparation

  1. Sprinkle chicken with salt and pepper.
  2. Heat the oil in a heavy-bottomed skillet. Saute the chicken breasts over medium-high heat, turning often, until lightly browned.
  3. Add onions, garlic, mushrooms, rosemary, Cook, stirring, five minutes.
  4. Remove chicken. Skim excess fat. Add vinegar, stirring to dissolve brown particles. Add capers, broth, tomato paste. Blend well.
  5. Return chicken. Bring to boil, cover, reduce heat and simmer until chicken is tender, turning occasionally and spooning sauce over chicken.
  6. Add parsley. Serve.