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Categories:
chicken breasts chicken breast halves salt pepper flour butter olive oil shallots white wine tomatoes capers garlic fresh basil salt pepper
Viewed: 35 - Published at: 2 years agoIngredients
- Sauteed boneless chicken breasts:
- 1 1/2 pounds boneless chicken breast halves
- salt
- pepper
- 1/4 cup flour
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- Sauce:
- 2 shallots, minced
- 1/4 cup white wine
- 1 pound chopped tomatoes
- 2 tablespoons capers
- 1 tablespoon garlic, minced
- 2 tablespoons fresh basil, shredded
- salt
- pepper
Method
- Chicken:
- 1. Put flour, seasoned with salt and pepper into a pie plate. Coat chicken pieces. Heat butter and olive oil in a skillet to medium-high heat (fragrant, but not yet smoking).
- 2. Cook for 4 minutes on the first side, turn over, and cook 3-5 minutes on second side, until just done.
- Sauce:
- 1. Prepare Sauteed chicken breasts and keep warm
- 2. Remove all but 2 tablespoons of the fat from skillet. Add minced shallots and cook one minute. Add white wine and cook until mostly evaporated. Add chopped tomatoes, capers and garlic. Stir until tomatoes have given up their juice, creating a chunky pure, about two minutes. Remove from heat and stir in shredded basil, and salt and pepper to taste.
- 3. Spoon sauce over chicken and serve immediately.
