Chicken VeraCruz with Olive and Capers

5 from 1 vote

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 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 vera cruz recipe, I hope you enjoy it!

Ingredients

4 people

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

Nutritional information

Calories: 259kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 989mgPotassium: 228mgFiber: 2gSugar: 4gVitamin A: 449IUVitamin C: 7mgCalcium: 28mgIron: 1mg

kitchen aid

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 people

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.