Ingredients for Summer Chicken Saute With Tomato Basil Sauce
- 2 tablespoons olive oil
- 4 boneless skinless chicken breast halves (about 1 1/4 lbs total)
- 1 large shallot, chopped
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1/2 cup dry white wine
- 2 tablespoons capers
- 2 teaspoons caper brine
- 1/4 cup fresh basil, chopped
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Summer Chicken Saute With Tomato Basil Sauce
- Pat chicken breasts dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat.
- Add chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add the chopped shallot to the skillet and saute for 30 seconds, until fragrant.
- Stir in the diced tomatoes (undrained), white wine, capers, and caper brine. Bring to a simmer.
- Reduce heat to low and cook for 4-5 minutes, or until the sauce has slightly thickened and the tomatoes have released their juices.
- Stir in the chopped fresh basil.
- Return the chicken breasts to the skillet and spoon the sauce over the chicken.
- Cook for 2-3 minutes, or until the chicken is heated through and the sauce is well combined.
- Serve immediately over pasta, rice, or with a side of crusty bread.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
10g
Fat
4g
Carbs
1g
