Photo by Jesse Hendrix-Inman
Vino, olives, tomatoes and capers impart a complexity of flavors to chicken breasts in this simple yet sophisticated entrée from Brigitte Nguyen of The Kentucky Proud Kitchen.
4 small chicken breasts or 2 large, bone-in breasts with rib meat
Salt and pepper
Flour, for dusting
2 tablespoons olive oil
4 cloves garlic, chopped
1 onion, sliced
½ cup chicken stock
1½ cups white wine
2 tablespoons lemon juice
2 tablespoons capers
½ cup sliced olives (Brigitte suggests kalamata)
2 Roma tomatoes, cut into chunks
2 tablespoons basil, finely cut
- Season the chicken with salt and pepper, and then dredge in flour to coat both sides, knocking off any excess flour.
- Heat olive oil in a large skillet and cook the chicken until nicely browned on both sides, about 3-4 minutes per side. Transfer the chicken to a platter.
- Add the garlic and onion, and cook until the onions are translucent. Deglaze the pan with chicken stock, white wine and lemon juice, cooking to reduce.
- Add the capers, olives and tomatoes, simmering to combine. Return the chicken to the pan to complete cooking.
- Place chicken, capers and tomatoes on a platter and finish with a sprinkle of basil.