Summer Chicken Saute

Peperoncini, breadsticks, and orzo mixed with sliced oil-cured olives would round out the main course beautifully. End with raspberries and whipped cream.

Yield:
2 servings
Category:
Chicken & Other Birds
Cuisine:
Canadian

INGREDIENTS:

  • 1 tablespoon olive oil 2 skinless boneless chicken breast halves 1 shallot, chopped
  • 1 1/2 cups chopped seeded tomatoes
  • 1/4 cup white wine
  • 1 tablespoon drained capers
  • 1 teaspoon brine reserved
  • 3 tablespoons chopped fresh basil

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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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