Sauteed Chicken With Tomatoes And Capers
serves 2-4
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2 boneless, skinless chicken breast halves (1 whole breast)
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup red wine
1/2 cup low-sodium chicken broth
8 ripe plum tomatoes, cored and chopped
2 tablespoons capers
1 tablespoon chopped fresh parsley
prep: 10 minutes
total: 35 minutes
large sauté pan
tongs
digital, instant-read meat thermometer
1. Prep the ingredients. Season the chicken breasts generously on both sides with salt and pepper.
2. Heat half the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken breasts. Shake the pan a couple of times to keep them from sticking, then leave them alone to brown well on the first side, 4-6 minutes. Turn the chicken over and let it brown on the second side, shaking again to prevent sticking, another 4-6 minutes.
3. Add the remaining olive oil and the garlic. Cook, stirring constantly, just until you can smell the garlic, about 30 seconds. Stir in the wine, broth and tomatoes. Scrape the bottom of the pan to release the brown bits. Reduce to a simmer and cook 3-5 minutes.
4. Turn the chicken and stir in the capers. Cook until the chicken reaches 160F in the thickest part, another 3-5 minutes. Take the chicken off the heat and serve by spooning the sauce over the chicken.
2. Heat half the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the chicken breasts. Shake the pan a couple of times to keep them from sticking, then leave them alone to brown well on the first side, 4-6 minutes. Turn the chicken over and let it brown on the second side, shaking again to prevent sticking, another 4-6 minutes.
3. Add the remaining olive oil and the garlic. Cook, stirring constantly, just until you can smell the garlic, about 30 seconds. Stir in the wine, broth and tomatoes. Scrape the bottom of the pan to release the brown bits. Reduce to a simmer and cook 3-5 minutes.
4. Turn the chicken and stir in the capers. Cook until the chicken reaches 160F in the thickest part, another 3-5 minutes. Take the chicken off the heat and serve by spooning the sauce over the chicken.
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