Tomato Basil Chicken Breasts
Love the tomatoes in the sauce. NYTimes Cooking https://cooking.nytimes.com/recipes/1027093-tomato-basil-chicken-breasts
Ingredients
- 4 small boneless skinless chicken breasts about 1.5 pound or 2 large chicken breasts, halved horizontally
- Salt and pepper
- ½ cup all-purpose flour
- 6 tablespoons unsalted butter divided
- 2 tablespoon olive oil
- ¼ cup diced shallots about 2 medium shallot
- 24 ounces assorted tomatoes small ones halved and medium and large cut in wedges
- 2 tablespoon capers in brine drained
- 1 teaspoon red wine vinegar
- Plenty of basil leaves large leaves torn, for serving
Instructions
- Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.
- Heat 4 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 4 minutes. Flip the pieces over and continue cooking until cooked through, about 4 more. Transfer the chicken to a plate.
- Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and ⅔ cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.
- Stir in the capers, the remaining 2 tablespoons butter and the vinegar. Turn off the heat and season with salt.
- To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.
Notes
I doubled the original recipe. Serve with a nice crusty bread to soak up the sauce.
