Tomato Basil Chicken Breasts
A delightful dish featuring chicken breasts cooked with fresh tomatoes and fragrant basil, perfect for a quick and healthy meal.
Equipment
- skillet
Ingredients
Main Ingredients
- 2 small boneless skinless chicken breasts (about ¾ pound) or 1 large chicken breast, halved horizontally
- Salt
- Pepper
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 tablespoons diced shallots (about 1 medium shallot)
- 12 ounces assorted tomatoes small ones halved and medium and large cut in wedges
- 1 tablespoon capers in brine drained
- ½ teaspoon red wine vinegar
- basil leaves (large leaves torn), for serving
Instructions
Preparation Steps
- 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 2 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 two serving plates.
- Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and ⅓ cup water. Simmer until the sauce is reduced by about half, about 3 minutes.
- Stir in the capers, the remaining 1 tablespoon 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.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 2mg
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