Chicken Medallions With Capers And Tomatoes - cooking recipe

Ingredients
    2 -4 ounces boneless skinless chicken breast halves
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    1/4 teaspoon black pepper, course ground
    1 tablespoon olive oil
    2 tablespoons butter, divided
    1 garlic clove
    1 shallot, finely chopped
    1/2 cup dry white wine
    2 teaspoons small capers
    1 teaspoon caper juice
    2 plum tomatoes, peeled, seeded and diced
    2 teaspoons finely snipped fresh oregano
Preparation
    cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat of Meat Tenderizer, flatten chicken to 1/4-inch thickness.
    Combine flour, salt, black pepper in shallow dish.
    Dredge chicken lightly in flour mixture;shake off excess.
    Heat oil and 1 tsp of the butter in 12-inch skillet over medium-high heat until hot. Place chicken in skillet; saute about 6 mins or until browned and cooked through, turning once.
    Remove chicken from skillet;cover and keep warm.
    Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
    Stir to loosen browned bits from bottom of Skillet using a Whisk.
    Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
    Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.
    Return chicken to skillet; coat well with sauce.
    Sprinkle with remaining 1 tsp oregano.

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