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January 4, 2011 by Sara Kreidler
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
- Combine flour, salt, black pepper in shallow dish.
- Dredge chicken lightly in flour mixture and shake off excess.
- 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.
- Remove chicken from skillet and cover with aluminum foil to keep warm.
- Add garlic and shallot to the skillet and cook for 1 minute or until tender.
- Reduce heat to low and add wine. Using a whisk or wooden spoon, stir to loosen browned bits from bottom of skillet.
- Increase heat to medium and simmer 1 minute. Add caper juice and tomatoes and stir until heated through.
- Serve chicken atop white rice and spoon sauce over top.