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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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From Redbook This recipe has been tested by Redbook The best part about this easy method of sauteing chicken? It’s the foundation for endless dinner possibilities. Ingredients:
1/4 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon fresh ground pepper |
4 (5 ounce) boneless skinless chicken breast halves |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1/4 cup white balsamic vinegar |
2 garlic cloves, crushed |
1 cup dry white wine or 1 cup chicken broth |
2 teaspoons minced fresh rosemary |
2 tablespoons grainy mustard |
2 scallions, minced |
1/2 cup pitted kalamata olive |
1 teaspoon capers, drained |
2 plum tomatoes, seeded, diced |
Directions:
1. Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides.
2. Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil. Add 1 tablespoon unsalted butter; melt. Add chicken and sauté, 6 to 7 minutes, turning once. Remove chicken to a plate; keep warm.
3. Deglaze: Add vinegar and garlic to skillet, scraping up browned bits until reduced to 1 tablespoon, 1 to 2 minutes. Add wine and rosemary and cook, stirring frequently, 3 to 4 minutes, until slightly thickened and reduced by half.
4. Finish: Whisk in mustard and cook 1 minute. Add scallions, olives, capers, remaining salt, and tomatoes, stirring to combine. Pour over chicken.
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