Sauteed Boneless, Skinless Chicken Breasts with Tomatoes, Capers and Basil

From Jeanette's Healthy Living

Adapted from The Joy of Cooking. I used fresh scallions, tomatoes, garlic and basil from my CSA Box for this dish. I chopped the tomatoes whole, without seeding them.


  • 1 recipe Sauteed Boneless, Skinless Chicken Breasts
  • 1/2 cup minced shallots or scallions
  • 1/4 cup dry white wine or vermouth
  • 1 pound tomatoes, seeded and chopped (about 2 cups)
  • 2 tablespoons nonpareil capers, drained
  • 1 tablespoon minced garlic
  • 2 tablespoons finely shredded fresh basil
  • salt and ground black pepper to taste


  1. Prepare Sauteed Boneless, Skinless Chicken Breasts and keep warm in a 200 degree oven.
  2. Remove all but about 2 tablespoons of oil in the skillet, heat over medium heat, and add shallots. Cook, stirring, until shallots are softened, about 1 minute.
  3. Increase heat to high and add wine. Boil, scraping the bottom of the skillet with a wooden spoon, until the win is almost evaporated.
  4. Stir in tomatoes, capers and garlic. Cook, stirring constantly, until th etomates have given up their juice, creating a thick chunky puree, about 2 minutes.
  5. Add any accumulated chicken juices and boil the sauce until thick.
  6. Remove from the heat, and stir in basil. Season to taste with salt and pepper.
  7. Spoon sauce over the chicken and serve immediately.

Serves 2-4.