Sauteed Chicken Breasts With Tomato/Caper Sauce - cooking recipe

Ingredients

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

Preparation

Chicken:
1.\tPut 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.\tCook for 4 minutes on the first side, turn over, and cook 3-5 minutes on second side, until just done.


Sauce:
1.\tPrepare Sauteed chicken breasts and keep warm

2.\tRemove 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.\tSpoon sauce over chicken and serve immediately.