This dish is great for summer because it uses up the basil (and tomatoes) in the garden, and can be served with any side. I like it with roasted asparagus, steamed broccoli, artichokes, or over wild rice.
The chicken is lightly dusted with flour which makes it a little crispy around the edges and keeps it moist—as moist as a boneless skinless breast can be. 😉 Keep in mind the capers add a good bit of salt to this dish when you are dressing it up. I hope you enjoy this recipe as much as we do. 🙂
Sauteed Chicken Breasts with Tomato-Basil Sauce with Capers
2 boneless, skinless chicken breasts cut into ½ in cutlets, rinsed and dried thoroughly
salt and pepper
1 tablespoon unsalted butter
for the sauce:
1 shallot, minced
2 cloves garlic, minced
2 medium tomatoes, chopped
1/4cup dry white wine
1 tablespoons capers, drained
1 tablespoon of granulated sugar
2 tablespoons shredded fresh basil leaves
Sprinkle salt and pepper on both sides of the cutlets. Measure flour onto a plate. Working with one cutlet at a time, press both sides into the flour. Pick up cutlet; shake gently to remove excess flour.
Heat butter in a heavy bottomed skillet measuring at least 9 inches across bottom. Swirl skillet over high heat until butter has melted. Continue to heat skillet until butter stops foaming and has just begun to color. Lay cutlets in skillet.
Maintain medium high heat, so fat sizzles but does not smoke, and sauté cutlets until browned on one side, about 4 minutes. Turn cutlets with tongs ; cook on other size until meat feels firm when pressed 3 to 4 minutes. Transfer cutlets to a plate, keep warm in oven set at lowest temperature possible, and continue with recipe.
Without discarding fat, set skillet over medium heat. Add shallots and sauté until softened, about 1 minute. Stir in garlic, then tomatoes. Increase heat to high and cook, stirring frequently, until tomatoes have given up most of their juice, forming a lumpy puree, about 2 minutes. Add wine, capers, sugar, and any accumulated chicken juices; boil sauce until thick enough to mound slightly in a spoon, about 2 minutes. Stir in herbs and season with salt and pepper. Spoon sauce over chicken and serve immediately.
Love, Grey & Brianna
You may also enjoy:
Grilled Corn Salad with Cherry Tomatoes and Basil Cookin’ Canuck
Spinach and Sun-Dried Tomato Pizza Grey & Brianna’s
Rustic Roasted Tomato Basil Soup Family Fresh Cooking
Caprese Quinoa Grilled Stuffed Mushrooms with a Balsamic Glaze Half Baked Harvest