Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breast halves
2 shallots, chopped
3 cups chopped seeded tomatoes
1/2 cup dry white wine
2 tablespoons drained capers
2 teaspoons brine ( RESERVED)
4 tablespoons chopped fresh basil
Directions:
Heat olive oil in a heavy medium skillet over medium-high heat.
Sprinkle chicken breast halves with salt and pepper.
Add chicken to skillet and cook until golden brown about 5 minutes per side.
Add chopped shallot to same skillet; saute 30 seconds.
Stir in tomatoes, white wine, capers, and caper brine.
Boil until tomatoes release juices about 4 minutes.
Stir in chopped basil.
Return chicken to skillet and cook until warmed through.
Spoon sauce over chicken.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.