When I first read this recipe, I instantly thought of my parents’ homemade sauces because it calls for fresh tomatoes and capers. Capers were a staple in my parents’ home cooking (as were tomatoes). So much so that it inspired our Spicy Calabrian Sauce (have you tried that yet? YUM!). Calabrians (aka my parents) have an insatiable appetite for anything tangy and anything spicy. This recipe is super easy and super delicious to cook up at home. We used our spicy Ugly Sauce for that kick but you could also use our Spicy Calabrian Sauce for a kick AND that Calabrian tanginess. Buon appetito!
— Michael. City Saucery Co-Founder

Chicken Breast with Tomatoes & Capers using our spicy Ugly Sauce

Serves 4-6

Adapted from NYT Cooking


Made with Ugly Sauce (spicy)


4 boneless, skinless chicken breasts(about 2 1/4 pounds)

Salt and freshly ground white pepper to taste

2 tablespoons olive oil

2 tablespoons unsalted butter, preferably local

6 tablespoons finely chopped shallots

2 teaspoons finely chopped garlic

4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon

1 jar spicy Ugly Sauce (or use Spicy Calabrian Sauce)

¼ cup red wine vinegar

¼ cup drained capers

1 cup dry white wine

¼ cup chopped fresh parsley leaves

Jim Wilson/The New York Times

Jim Wilson/The New York Times


Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, spicy Ugly Sauce, vinegar, capers and white wine. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with fresh parsley and serve.