Chicken Braised with White Wine

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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.

Ingredients:

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

Preparation:

  1. Season the chicken with salt and pepper, and then dredge in flour to coat both sides, knocking off any excess flour.
  2. 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.
  3. 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.
  4. Add the capers, olives and tomatoes, simmering to combine. Return the chicken to the pan to complete cooking.
  5. Place chicken, capers and tomatoes on a platter and finish with a sprinkle of basil.