You have to try the amazing and easy Chicken VeraCruz Recipe! You are going to love it!
This recipe, for me, is one that I just absolutely love. This is a recipe I learned how to make about 20 years ago working a sous chef back in my days in Dallas Tx. Nowadays this is a recipe that I go to when I don’t want to spend a lot of time in the kitchen but I want something I know will really turn out well.
It is kind of like chicken piccata or (Puttanesca) in the sense that it doesn’t take a whole lot of effort and every time it turns out delicious! I love this recipe because of the balance in flavors with serranos, tomatoes, capers, olives, and cilantro and chives (or dill.) Here is the chicken veracruz recipe, I hope you enjoy it!
Chicken VeraCruz with Olive and Capers
Chicken Vera Cruz
- 2 6oz chicken breast (butterflied (see video)
- 3 tbsp olive oil
- 1 small onion (sliced)
- 1 whole serrano (sliced)
- 1 cup tomato marinara
- 1/4 cup capers (with juice)
- 1/2 cup green olive (cut in half)
- 1 cup water
- 2 tbsp cilantro (chopped)
- 2 tbsp chives (or dill chopped )
- 1 salt (to taste )
Garnish
- 2 cups broccoli and carrots (blanched see video)
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In a large saute pan add 3 tbsp of olive oil on medium high heat. Then season butterflied chicken breast with salt and pepper. Place the chicken in the pan and cook for 4 minutes. Then flip over and add onions, serranos, capers and olives. Cook for 3 minute and then add tomato sauce and water. Cook for 4-5 minutes until the sauce has thickened up and then adjust the seasoning of the sauce. Finish with herbs. Serve and enjoy with rice or vegetables.
