Theme
🌐Translate
⋯
Tomato Basil Chicken Breasts
By Christian Reynoso · cooking.nytimes.com
2 servings
25 min
Pan-seared chicken breasts topped with a quick tomato and caper sauce finished with fresh basil.
| prepPreheat skillet over medium heat | ||||||
| 2 small boneless skinless chicken breasts (about 340 g), or 1 large breast halved horizontally | Season chicken, dredge in flour | Sear in butter & oil, 4 min per side until cooked through | Transfer chicken to plates; cook shallots 2 min | Add tomatoes & water, simmer 3 min until reduced by half | Stir in capers, butter & vinegar; season with salt | Top chicken with basil & sauce, season with pepper |
| Salt | ||||||
| Black pepper | ||||||
| 30 g all-purpose flour | ||||||
| 30 g unsalted butter (for cooking) | ||||||
| 15 ml olive oil | ||||||
| 15 g diced shallots (about 1 medium) | ||||||
| 340 g assorted tomatoes, small ones halved, medium and large cut in wedges | ||||||
| 80 ml water | ||||||
| 10 g capers in brine, drained | ||||||
| 15 g unsalted butter (for finishing) | ||||||
| 2.5 ml red wine vinegar | ||||||
| Plenty of basil leaves (large leaves torn), for serving | ||||||
Read left to right — each column combines what's behind it.
🛒 Shopping list12 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free