Chicken with Capers & Tomatoes

Another winner coming from the Pampered Chef Cookbook. Very tasty!

No picture though, sorry.

  • 2 boneless skinless chicken breasts (pounded to ¼ inch thickness)
  • 2 TBSP flour
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 1 TBSP olive oil
  • 2 TBSP butter
  • 1 garlic clove, minced
  • 1 shallot, finely chopped
  • ½ cup dry white wine
  • 2 tsp capers
  • 1 tsp caper juice
  • 2 plum tomatoes, seeded and diced
  • 2 tsp fresh oregano, finely chopped

 

Combine flour, salt and pepper. Dredge chicken in flour mixture. Heat 1 tsp of the butter and oil in a sauté pan over medium heat until hot. Add chicken, cook until fully cooked. Remove from pan, keep warm.

Add garlic and shallot to the pan. Cook for 1 minute or until tender. Add wine, simmer one minute. Add capers, caper juice and tomatoes. Stir until heated. Remove from heat, stir in remaining butter and the oregano.

Cut each chicken breast into 5-6 thin slices, cutting on a bias, place on serving plates and drizzle with 2 TBSPs of sauce

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