Sauteed Chicken Breasts With Tomato/Caper Sauce

• Sauteed boneless chicken breasts:
• 1 1/2 pounds boneless chicken breast halves
• salt
• pepper
• 1/4 cup flour
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• Sauce:
• 2 shallots, minced
• 1/4 cup white wine
• 1 pound chopped tomatoes
• 2 tablespoons capers
• 1 tablespoon garlic, minced
• 2 tablespoons fresh basil, shredded
• salt
• pepper

1. Chicken:
2. 1.tut flour, seasoned with salt and pepper into a pie plate. Coat chicken pieces. Heat butter and olive oil in a skillet to medium-high heat (fragrant, but not yet smoking).
3. 2.took for 4 minutes on the first side, turn over, and cook 3-5 minutes on second side, until just done.
4. Sauce:
5. 1.trepare Sauteed chicken breasts and keep warm
6. 2.temove all but 2 tablespoons of the fat from skillet. Add minced shallots and cook one minute. Add white wine and cook until mostly evaporated. Add chopped tomatoes, capers and garlic. Stir until tomatoes have given up their juice, creating a chunky pure, about two minutes. Remove from heat and stir in shredded basil, and salt and pepper to taste.
7. 3.tpoon sauce over chicken and serve immediately.

chicken breasts, chicken breast halves, salt, pepper, flour, butter, olive oil, shallots, white wine, tomatoes, capers, garlic, fresh basil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/sauteed-chicken-breasts-with-tomato-caper-sauce-50116289 (may not work)