Summer Chicken Saute with tomato-basil sauce
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
Preparation
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.
Nutritional Information
Per serving: 247 calories, 9g fat (1g saturated), 68mg cholesterol, 212mg sodium, 8g carbohydrates, 2g fiber, 29g protein (nutritional analysis provided by Nutrition Data)
From: www.epicurious.com
Serving size
