Table Talk » Weeknight Savior

I always have canned diced tomatoes, capers, white wine, shallots, and garlic in my pantry. These ingredients pair well with chicken breasts to make a quick weeknight dinner. I've added this recipe to my list of Weeknight Saviors, recipes that I can make out of the pantry when I need a quick weeknight dinner.

I love the sharp and salty flavor of capers and it just takes a few capers to perk up a sauce.

This dish is delicious served over pasta and can be made in the time that it takes to cook your pasta. Toss some green beans with minced garlic and a tablespoon of olive oil and roast at 400 for 8-10 minutes and you'll have dinner ready in less than 30 minutes.

Sauteed Chicken Breasts with Tomato-Basil Sauce with Capers
served over Whole Wheat Spinach Spaghetti with Garlicky Roasted Green Beans

Sauteed Chicken Breasts with Tomato-Basil Sauce with Capers
Serves 4

4 boneless, skinless chicken breast halves
salt and pepper
1/4 cup all-purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
2 shallots, minced
6 cloves garlic, minced
1 14.5-ounce can canned diced tomatoes, undrained
1/4 cup dry white wine
2 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh basil

Season both sides of the chicken breasts with salt and pepper. Place flour on a plate. Working with one chicken breast at a time, press both sides into the flour. Shake gently to remove excess flour.

Heat butter and oil in a large heavy bottomed skillet. Swirl skillet over high heat until butter melts. Continue to heat skillet until butter stops foaming and just starts to brown. Add chicken breasts to skillet.

Maintain medium high heat, so fat sizzles but does not smoke, and saute the chicken breasts until browned on one side, about 4 minutes. Turn with tongs; cook on other size until chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate, cover with foil and set aside.

Without discarding fat, set skillet over medium heat. Add shallots and saute until softened, about 1 minute. Stir in garlic, then tomatoes. Increase heat to high and cook, stirring frequently, about 2 minutes. Add wine, capers, and any accumulated chicken juices; boil sauce until thick enough to mound slightly in a spoon, about 2 minutes. Stir in herbs and season with salt and pepper. Return chicken to the pan and simmer for 3-5 minutes.

Posted November 4, 2007 1:39 PM in Recipes, Weeknight Saviors

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