Chicken with Tomato-Caper Sauce
Remember this 30-minute recipe when ripe tomatoes are on the vine. Chopped Roma tomatoes cooked with garlic and wine make a fresh tasting sauce for chicken breast halves.
Ingredients
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4 boneless, skinless chicken breast halves (6 ounces each)
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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1 tablespoon olive oil
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2 large cloves garlic, chopped
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1/2 cup dry white wine
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6 Roma or plum tomatoes, coarsely chopped
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3/4 cup reduced-sodium chicken broth
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2 tablespoons capers, drained and smashed
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6 large basil leaves, in thin shreds
Directions
1.
Trim excess fat from chicken. Using meat mallet or heavy plate, lightly pound chicken between sheets of waxed paper to 1/2-inch thickness.
2.
Mix flour, salt and pepper in bowl. Coat chicken.
3.
Heat oil in nonstick skillet over high heat. Add chicken; cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer to platter; keep warm.
4.
Add garlic and wine to skillet, cooking, stirring up any browned bits from bottom of skillet, about 3 minutes. Add tomatoes and chicken broth; bring to boiling and cook until liquid is reduced by half, about 5 minutes.
5.
Stir in capers and basil; heat through, about 1 minute. Season with salt and pepper if desired. Pour the sauce over chicken. Serve immediately.
Nutrition information
Calories 258, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 94 mg, Sodium 582 mg, Carbohydrate 8 g, Fiber 1 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet
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