Chicken with Capers and Tomatoes

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January 4, 2011 by Sara Kreidler

We received a new cook book for Christmas, and this is the first recipe we tried out of it. A really good, simple, quick meal. The chicken was juicy and the pan sauce was so yummy. A definite keeper.

Adapted from The Pampered Chef: Cooking for Two or More
  • 2 -4 ounces boneless skinless chicken breast halves
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 garlic clove, finely chopped
  • 1 shallots, finely chopped
  • 1/2 cup dry white wine
  • 2 teaspoons small capers
  • 1 teaspoon caper juice
  • 2 plum tomatoes, peeled, seeded and diced
  • Cooked white rice


  1. Combine flour, salt, black pepper in shallow dish.
  2. Dredge chicken lightly in flour mixture and shake off excess.
  3. Heat oil and 1 teaspoon of the butter in large cast iron skillet over medium-high heat until hot. Place chicken in skillet; saute about 8 mins or until browned and cooked through, turning once.
  4. Remove chicken from skillet and cover with aluminum foil to keep warm.
  5. Add garlic and shallot to the skillet and cook for 1 minute or until tender. 
  6. Reduce heat to low and add wine.  Using a whisk or wooden spoon, stir to loosen browned bits from bottom of skillet.
  7. Increase heat to medium and simmer 1 minute.  Add caper juice and tomatoes and stir until heated through.
  8. Serve chicken atop white rice and spoon sauce over top.  

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