Chicken Medallions With Capers and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This quick-cooking main dish features a rich and flavorful pan sauce. - from The Pampered Chef: Cooking for two or more Ingredients:
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 |
Directions:
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.
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