Fragrant roasted garlic and caramelized burst tomatoes mingle together in this simple yet elegant sauce served over Marsala chicken. Lindsey B. of Spring Lake Park, MN created this 2012 Just 5 Cooking Challenge grand prize recipe.
Heat oven to 400°F. Break garlic heads into cloves, then peel each one. Toss in an oven-safe pan with tomatoes and olive oil.
Heat pan on stovetop over medium heat for about 2 minutes; stir in 1/2 cup Marsala wine. Transfer pan to oven. Roast about 30 minutes, stirring occasionally, until tomatoes are very tender and garlic is golden. Lightly smash tomatoes with back of spoon.
Meanwhile, place chicken between two pieces of plastic; flatten with a rolling pin or flat side of a meat mallet until about 1/4-inch thin. Season with salt and pepper.
Heat butter in large skillet over medium-high heat. Add chicken; sauté about 6 minutes or until browned and no longer pink in center. Cook to internal temp of 165°F. Stir capers into skillet; cook and stir 1 minute. Pour in remaining 1/2 cup wine; reduce heat and simmer about 5 minutes.
Serve chicken with caper sauce, topped with roasted garlic and tomatoes.
Boneless skinless chicken thighs may be substituted for boneless skinless chicken breasts.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.
Lining a rimmed baking sheet or half-sheet pan with baking parchment before roasting tomatoes not only makes clean up easier, but parchment is compostable—a bonus for a more ecological kitchen.