Sauteed Chicken Breasts with Tomato-Basil Sauce with Capers

Name: Sauteed Chicken Breasts with Tomato-Basil Sauce with Capers
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly; 1/4 cup, unbleached all-purpose flour; 1 1/2 tablespoons, unsalted butter; 1 1/2 tablespoons, vegetable oil; 2 - 3 , shallots or scallions, minced (about 1/3 cup); 3–4 cloves, garlic, minced (about 2 tablespoons); 2 , medium tomatoes (about 1 pound), seeded and chopped (about 2 cups); 1/4 cup, dry white wine or 3 tablespoons dry vermouth; 2 tablespoons, capers, drained; 2 tablespoons, shredded fresh basil leaves or minced parsley leaves

Main Courses
Chicken
Weeknight

Appears in Cook's Illustrated September/October 1993

High heat, perfect timing, and the right amount of oil and butter yield juicy and tender boneless breasts.

SERVES 4

TIME 40 minutes

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