Boneless Chicken Breasts with Tomatoes and Capers

What You'll Need:

4 to 6 boneless chicken breast halves, without skin*
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
4 cloves garlic, minced
1/4 cup fresh lemon juice
1 1/2 cups chicken broth
1/2 cup dry white wine, such as chardonnay
1 can (14.5 ounces) diced tomatoes
3 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh parsley

How to Make It:

1.Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2-inch.

2.Combine flour with salt and pepper; dredge the chicken in the flour mixture.

3.Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.

4.Remove chicken to a platter for the time being.

5.To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated. Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer. Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.

6.Cooking time may vary, depending on the thickness of the chicken.

NOTE:
Serve this easy, great-tasting chicken with hot cooked pasta or rice for a delicious and easy meal.