Summer Chicken Sauté with Tomato-Basil Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Peperoncini, breadsticks, and orzo mixed with sliced oil-cured olives would round out the main course beautifully. End with raspberries and sweetened whipped cream.
Ingredients
1 tablespoon olive oil
2 skinless boneless chicken breast halves
1 shallot, chopped
1 1/2 cups chopped seeded tomatoes
1/4 cup dry white wine
1 tablespoon drained capers
1 teaspoon brine reserved
2 tablespoons chopped fresh basil
Instructions
Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate. Add chopped shallot to same skillet; sauté 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper. Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.
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