Chicken, Capers And Tomatoes

• 2 1/4 pounds chicken breast, skinless
• 3 tablespoon cocoanut oil
• 1 teaspoon butter
• 6 tablespoon shallots
• 2 teaspoon garlic
• 2 teaspoon Herb de provence
• 1 can tomatoes, crushes 28 oz
• 1/4 cup red wine vinegar
• 1 cup white wine
• 2 tablespoon tomato paste
• 1/4 cup basil fresh, chopped
• 1/2 teaspoon red pepper flakes
• 8 calmative olives, sliced in half

1. Fry chicken in butter and coconut oil, about 5 minutes.
2. Remove chicken and add garlic, saute 30 sections add onions and saute 1 minute. Add tomatoes, wine, vinegar, capers, olives and tomato paste.
3. Reduce for about 10 minutes, add chicken and cook for another 10 minutes. Add cooked pasta to pan, basil and serve.

chicken, cocoanut oil, butter, shallots, garlic, provence, tomatoes, red wine vinegar, white wine, tomato paste, basil, red pepper, calmative olives

Taken from www.epicurious.com/recipes/member/views/chicken-capers-and-tomatoes-57c77708f50e6e8240640326 (may not work)