alevia's kitchen
Short Description
Pan-seared chicken breast topped with a vibrant sauce of capers, grape tomatoes, white wine, and butter for a savoury, Mediterranean-inspired dish.
Ingredients
½ cup oil
4-6 oz chicken breasts
½ cup flour
½ cup dry wine
2 tablespoons capers
1 cup grape tomato cut
4 oz unsalted butter
salt and pepper
Preparation
Preheat oven 350°F
In a skillet, add the oil and heat to medium-high. Take the chicken breast and dredge in flour, sauté in the pan to brown on both sides. Place in a preheated oven for 20 minutes
While the chicken is cooking, take the pan you sautéed the chicken in, add half the butter and cook over medium heat. Scrape the bottom of the pan for any dipping's. Deglaze the pan with the white wine and simmer for 2 minutes. Add the capers and cut tomatoes and sauté over high heat for 2 minutes. Turn the heat down, add the rest of the butter, and season with salt and pepper
Remove the chicken from the oven, add any juice from the chicken to the saucepan, stir and then pour the sauce over the chicken