Chicken Medallions With Capers and Tomatoes

READY IN: 50mins
Recipe by Chef Penn State

"This quick-cooking main dish features a rich and flavorful pan sauce."- from The Pampered Chef: Cooking for two or more

Top Review by pheebess

I was out of town and wanted to use this recipe to cook chicken, but I didn't have my cookbook. Thanks to you I could still do it! This is a keeper of a recipe, especially for caper lovers like my family.

Ingredients Nutrition


  1. cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat of Meat Tenderizer, flatten chicken to 1/4-inch thickness.
  2. Combine flour, salt, black pepper in shallow dish.
  3. Dredge chicken lightly in flour mixture;shake off excess.
  4. Heat oil and 1 tsp of the butter in 12-inch skillet over medium-high heat until hot. Place chicken in skillet; saute about 6 mins or until browned and cooked through, turning once.
  5. Remove chicken from skillet;cover and keep warm.
  6. Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
  7. Stir to loosen browned bits from bottom of Skillet using a Whisk.
  8. Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
  9. Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.
  10. Return chicken to skillet; coat well with sauce.
  11. Sprinkle with remaining 1 tsp oregano.

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