Summer Chicken Sauté with Tomato-Basil Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Peperoncini, breadsticks, and orzo mixed with sliced oil-cured olives would round out the main course beautifully. End with raspberries and sweetened whipped cream. Ingredients:
1 tablespoon olive oil |
2 skinless boneless chicken breast halves |
1 shallot, chopped |
1 1/2 cups chopped seeded tomatoes |
1/4 cup dry white wine |
1 tablespoon drained capers |
1 teaspoon brine reserved |
2 tablespoons chopped fresh basil |
Directions:
1. Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate. Add chopped shallot to same skillet; sauté 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper. Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.
2. 247 calories, 9g fat (1g saturated), 68mg cholesterol, 212mg sodium, 8g carbohydrates, 2g fiber, 29g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe›
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