Chicken with Tomato-Caper Sauce

Chicken with Tomato-Caper Sauce
Remember this 30-minute recipe when ripe tomatoes are on the vine. Chopped Roma tomatoes cooked with garlic and wine make a fresh tasting sauce for chicken breast halves.
Makes 4
Prep 10 m
Cook 20 m



  1. 1 of 5 Trim excess fat from chicken. Using meat mallet or heavy plate, lightly pound chicken between sheets of parchment or waxed paper to 1/2-inch thickness.
  2. 2 of 5 Mix flour, salt and pepper in bowl. Coat chicken.
  3. 3 of 5 Heat oil in nonstick skillet over high heat. Add chicken; cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer to platter; keep warm.
  4. 4 of 5 Add garlic and wine to skillet, cooking, stirring up any browned bits from bottom of skillet, about 3 minutes. Add tomatoes and chicken broth; bring to boiling and cook until liquid is reduced by half, about 5 minutes.
  5. 5 of 5 Stir in capers and basil; heat through, about 1 minute. Season with salt and pepper if desired. Pour the sauce over chicken. Serve immediately.
Nutrition Information for Chicken with Tomato-Caper Sauce
Servings Per Recipe: 4
Per Serving: 1 g fiber, 94 mg chol., 2 g sat. fat, 8 g carb., 8 g Fat, total, 258 kcal cal., 36 g pro., 582 mg sodium