Seared and Steamed Chicken Breasts

• 2 tablespoons extra virgin olive oil, butter, or a combination
• 4 plump skinless, boneless chicken breast halves, (1 1/2 to 2 pounds)
• Salt and freshly ground black pepper
• 1/3 cup dry white wine, chicken stock, or water
• 1 cup peeled, seeded, and diced tomato (canned is fine; drain first)
• 2 tablespoons drained capers
• 2 tablespoons chopped pitted black olives, preferably imported
• 1/2 cup chopped fresh parsley

1. Preheat the oven to 200F.
2. Heat the oil or butter in a 12-inch skillet over medium-high heat.
3. When the oil is hot or the butter foam has subsided, season the chicken breasts well with salt and pepper and put them in the skillet, smooth (skin) side down.
4. Turn the heat to high, then cook for about a minute until the chicken begins to brown.
5. Turn the heat to medium and cover the pan.
6. Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes.
7. Uncover the skillet and transfer the chicken to an ovenproof plate; put the plate in the oven.
8. Over high heat, add the wine and stir and scrape the pan to release any bits of chicken that have stuck to the bottom; when the liquid has reduced by about half, add the tomato and cook, stirring occasionally, for about a minute.
9. Add the capers, olives, and all but 1 tablespoon of the parsley and cook for a minute more, stirring occasionally.
10. Return the chicken to the sauce and turn once or twice.
11. Sprinkle with the remaining parsley and serve.
12. Before adding the liquid in step 3, saute a bit of onion, shallot, mushroom, or other chopped vegetable in the pan; proceed as directed, with or without the tomatoes, capers, and olives.
13. For the stock or wine, substitute cream.
14. Use chopped fresh basil or a few thyme leaves in place of the parsley.

extra virgin olive oil, skinless, salt, white wine, tomato, capers, black olives, parsley

Taken from www.epicurious.com/recipes/food/views/seared-and-steamed-chicken-breasts-386672 (may not work)