Sautéed Chicken W/ Tomatoes, Capers And Basil Recipe

How to make it

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• Rinse, pat dry and trim fat:
• 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
• Sprinkle both sides with:
• Salt and ground black pepper to taste
• Spread on a plate:
• 1/4 cup all-purpose flour
• Coat the chicken on both sides with the flour, pressing to make the tenderloins, the thin strips of meat on the undersides of the breasts, adhere. Gently shake off the excess flour, holding the chicken tapered side up to avoid detaching the tenderloins.
• Heat in a heavy 10- to 12-inch skillet over medium-high heat until fragrant and nut-brown:
• 1 1/2 tablespoons unsalted butter
• Add:
• 1 1/2 tablespoons olive oil
• Swirl the butter and oil together.
• Arrange the chicken tenderloin side down in the skillet and saute for 4 minutes, keeping the fat as hot as possible without letting it burn. Turn the chicken and cook about 3 to 5 minutes more, until it feels firm to the touch and milky juices appear around the tenderloins. Remove from pan and keep warm in oven on low temp
• Remove all but about 2 tablespoons of the fat in the skillet, heat over medium heat, and add:
• 1/3 cup minced shallots or scallions
• Cook, stirring (about 1 minute), until the shallots are softened
• Increase the heat to high and add:
• 1/4 cup dry white wine or vermouth
• Boil, scraping the bottom of the skillet with a wooden spoon, until the wine is almost evaporated.
• Stir in:
• 1 pound tomatoes, seeded and chopped (about 2 cups)
• 2 tablespoons nonpareil capers, drained
• 1 tablespoon minced garlic
• Cook, stirring constantly (about 2 minutes), until the tomatoes have given up their juice, creating a thick chunky puree. Add any accumulated chicken juices and boil the sauce until thick.
• Remove from the heat, and stir in:
• 2 tablespoons finely shredded fresh basil
• Salt and ground black pepper to taste
• Spoon the sauce over the chicken and serve immediately.