Chicken Medallions With Capers And Tomatoes

• 2 -4 ounces boneless skinless chicken breast halves
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, course ground
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 garlic clove
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 2 teaspoons small capers
• 1 teaspoon caper juice
• 2 plum tomatoes, peeled, seeded and diced
• 2 teaspoons finely snipped fresh oregano

1. cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat of Meat Tenderizer, flatten chicken to 1/4-inch thickness.
2. Combine flour, salt, black pepper in shallow dish.
3. Dredge chicken lightly in flour mixture;shake off excess.
4. Heat oil and 1 tsp of the butter in 12-inch skillet over medium-high heat until hot. Place chicken in skillet; saute about 6 mins or until browned and cooked through, turning once.
5. Remove chicken from skillet;cover and keep warm.
6. Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
7. Stir to loosen browned bits from bottom of Skillet using a Whisk.
8. Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
9. Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.
10. Return chicken to skillet; coat well with sauce.
11. Sprinkle with remaining 1 tsp oregano.

flour, salt, black pepper, olive oil, butter, garlic, shallot, white wine, capers, caper juice, tomatoes, fresh oregano

Taken from www.food.com/recipe/chicken-medallions-with-capers-and-tomatoes-314217 (may not work)