Tomato Basil Chicken Breasts

INGREDIENTS:

  • 2 small boneless skinless chicken breasts (about ¾ pound) or 1 large chicken breast, halved horizontally 

  • Salt and pepper

  • ¼ cup all-purpose flour

  • 3 tablespoons unsalted butter, divided 

  • 1 tablespoon olive oil 

  • 2 tablespoons diced shallots (about 1 medium shallot) 

  • 12 ounces assorted tomatoes, small ones halved and medium and large cut in wedges

  • 1 tablespoon capers in brine, drained 

  • ½ teaspoon red wine vinegar 

  • Plenty of basil leaves (large leaves torn), for serving

30 Minutes door to door

PREPARATION:

  1. Step 1

    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.

  2. Step 2

    Heat 2 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 two serving plates.

  3. Step 3

    Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and ⅓ cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.

  4. Step 4

    Stir in the capers, the remaining 1 tablespoon butter and the vinegar. Turn off the heat and season with salt.

  5. Step 5

    To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.