Tomato Basil Chicken Breasts
A great summery dish.
Servings: 4
Equipment
- 1 12" skillet
Ingredients
- 4 ea Boneless, skinless chicken breasts
- 1/2 cup Flour
- 4 Tbsp Butter
- 2 Tbsp Olive oil
- 1 ea Shallot, diced
- 24 oz Tomatoes, chopped
- 2 Tbsp Capers in brine, drained
- 2 Tbsp Butter
- 1 tsp Red wine vinegar
- Plenty of Basil leaves, torn
Instructions
- Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.4 ea Boneless, skinless chicken breasts, 1/2 cup Flour
- Heat 4 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the pieces over and continue cooking until cooked through, about 4 more. Transfer the chicken to a plate.4 Tbsp Butter, 2 Tbsp Olive oil
- Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes. Simmer until the sauce is reduced by about half, about 3 minutes.1 ea Shallot, diced, 24 oz Tomatoes, chopped
- Stir in the capers, butter and the vinegar. Turn off the heat and season with salt.2 Tbsp Capers in brine, drained, 2 Tbsp Butter, 1 tsp Red wine vinegar
- To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.Plenty of Basil leaves, torn