Tomato Basil Chicken Breasts
20 min2 servings
Pan-seared chicken breasts topped with a quick tomato and caper sauce finished with fresh basil.
| prepPat chicken dry if needed | ||||
| 2 small boneless skinless chicken breasts (about 340 g), or 1 large halved horizontally | Season chicken, dredge in flour | Sear chicken 4 min per side until cooked through | Top chicken with basil & sauce, season with pepper | |
| Salt | ||||
| Black pepper | ||||
| 30 g all-purpose flour | ||||
| 30 g unsalted butter (for searing) | ||||
| 15 ml olive oil | ||||
| 15 g diced shallots (about 1 medium) | Cook shallots until softened, 2 min | Add tomatoes & ⅓ cup water, simmer 3 min until reduced by half | Stir in capers, butter & vinegar, season with salt | |
| 340 g assorted tomatoes, small halved and medium/large cut in wedges | ||||
| 10 g capers in brine, drained | ||||
| 2.5 ml red wine vinegar | ||||
| 15 g unsalted butter (for sauce) | ||||
| Plenty of basil leaves, large ones torn, for serving | ||||
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