Directions:
- Heat olive oil in a heavy medium skillet over medium-high heat.
- Sprinkle chicken breast halves with salt and pepper.
- Add chicken to skillet and cook until golden brown about 5 minutes per side.
- Add chopped shallot to same skillet; saute 30 seconds.
- Stir in tomatoes, white wine, capers, and caper brine.
- Boil until tomatoes release juices about 4 minutes.
- Stir in chopped basil.
- Return chicken to skillet and cook until warmed through.
- Spoon sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.69 Kcal (1112 kJ) | ||
| Calories from fat | 85.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 15% | |
|---|---|---|---|
| Cholesterol | 92.83mg | 31% | |
| Sodium | 600.98mg | 25% | |
| Potassium | 802.13mg | 17% | |
| Total Carbs | 10.87g | 4% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 33.61g | 67% | |
| Vitamin C | 16mg | 27% | |
| Iron | 0.5mg | 3% | |
| Calcium | 35mg | 3% | |
| Amount Per 100 g | |||
| Calories | 84.44 Kcal (354 kJ) | ||
| Calories from fat | 27.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 15% | |
|---|---|---|---|
| Cholesterol | 29.5mg | 31% | |
| Sodium | 190.99mg | 25% | |
| Potassium | 254.92mg | 17% | |
| Total Carbs | 3.45g | 4% | |
| Sugars | 1.87g | 24% | |
| Dietary Fiber | 0.69g | 9% | |
| Protein | 10.68g | 67% | |
| Vitamin C | 5.1mg | 27% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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