Braised Chicken, Zucchini, Cherry Tomato And Capers
serves 2-4
Chicken breasts braised simply with Italian flavors -- basil, capers, tomatoes and zucchini -- are succulent and freshened up with lemon juice. Serve this dish with a glass of rosé or dry Italian white wine.
2 boneless chicken breast halves (1 whole breast)
1 tablespoon olive oil
2 medium zucchini (about 1 pound), thinly sliced
1/4 pound cherry tomatoes, halved
2 tablespoon capers, rinsed and drained
1 cup low-sodium chicken broth
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped fresh basil
prep: 10 minutes
total: 30 minutes
large sauté pan with cover
tongs
digital instant-read meat thermometer
1. Sprinkle the chicken with salt and pepper. Prep the basil and tomatoes. Cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise, then slice into bite-sized half rounds.
2. Heat the olive oil in a deep sauté pan over medium high heat. When the oil lightly smokes, add the chicken and shake the pan briefly to prevent sticking. Let the chicken brown well on the first side, about 3 minutes.
3. Turn the chicken over and add the zucchini and tomatoes. Cook 1 minute. Add the capers and stock and cover. Cook until the chicken reaches 160F in the thickest part, another 10 minutes.
4. Stir in the basil and lemon juice.
