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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 2 x skinless boneless chicken breast halves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x shallot minced
- 1Â 1/2 c. minced seeded tomatoes
- 1/4 c. dry white wine
- 1 Tbsp. liquid removed capers plus
- 1 tsp caper brine reserved
- 2 Tbsp. minced fresh basil
Direcciones
- Heat extra virgin olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add in chicken to skillet and cook till golden brown and cooked through, about 5 min per side. Transfer to plate.
- Add in minced shallot to same skillet; saute/fry 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil till tomatoes release juices, about 4 min. Stir in minced basil. Season sauce with salt and pepper.
- Return chicken to skillet. Cook till warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Peperoncini, breadsticks, and orzo mixed with sliced oil-cured olives would round out the main course beautifully. End with raspberries and sweetened whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 2 servings | |
| Calories 155 | |
| Calories from Fat 67 | 43% |
| Total Fat 7.57g | 9% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 164mg | 7% |
| Potassium 395mg | 11% |
| Total Carbs 5.04g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.93g | 2% |
| Protein 11.73g | 19% |
