Another weeknight. Another night of wondering what to do with these boneless chicken breasts! I know, you’ve heard that before. So I decided to coat then with a little flour and saute in a little butter and oil. But then what? Well my husband always complains when the outside of the chicken is too browned. So I sauteed it just until it was browned on each side, and then I threw it on to a piece of non stick aluminum foil and put it in to my trusty counter top oven on 375 or so. Then I started to make a sauce. I wanted something like the tomato, caper & onion sauce I made for my haddock. So, I made a similar sauce to top the chicken.
Sauteed Chicken with Tomato, Capers & Lemon Sauce
3 or 4 boneless chicken breast halves, rinsed and dried
1 c. flour
salt & pepper added to the flour
2 Tbsp butter
3 Tbsp canola oil
Saute chicken breasts until browned on both sides. Put in a preheated oven to continue cooking at 350° F to 375° F and cook while making sauce. Make sure to read the internal temperature of your chicken with an instant read thermometer before removing from oven. You want to make sure the temperature reads 170°.
Tomato, Capers & Lemon Sauce:
2 large shallots, diced
2 garlic cloves, minced
1/3 c. white wine
1/4 c. low sodium chicken broth
3 Tbsp capers, drained
3 plum tomatoes, diced
2 scallions, sliced
4 Tbsp fresh parsley, chopped
In the pan you sauteed the chicken breasts in, saute shallots until soft, 2 minutes or so. Add minced garlic and saute 1 minute. Add white wine and chicken broth and cook on medium to medium high until reduced slightly. Add diced tomatoes, scallions and fresh parsley. Simmer til tomatoes are heated through, 2 minutes or so (if chicken is not ready, take sauce off heat, otherwise tomatoes will get mushy).