Recipe by Tinat51796
From Redbook This recipe has been tested by Redbook The best part about this easy method of sauteing chicken? It’s the foundation for endless dinner possibilities.
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 4 (5 ounce) boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1⁄4 cup white balsamic vinegar
- 2 garlic cloves, crushed
- 1 cup dry white wine or 1 cup chicken broth
- 2 teaspoons minced fresh rosemary
- 2 tablespoons grainy mustard
- 2 scallions, minced
- 1⁄2 cup pitted kalamata olive
- 1 teaspoon capers, drained
- 2 plum tomatoes, seeded, diced
Directions See How It's Made
- Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides.
- Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil. Add 1 tablespoon unsalted butter; melt. Add chicken and sauté, 6 to 7 minutes, turning once. Remove chicken to a plate; keep warm.
- Deglaze: Add vinegar and garlic to skillet, scraping up browned bits until reduced to 1 tablespoon, 1 to 2 minutes. Add wine and rosemary and cook, stirring frequently, 3 to 4 minutes, until slightly thickened and reduced by half.
- Finish: Whisk in mustard and cook 1 minute. Add scallions, olives, capers, remaining salt, and tomatoes, stirring to combine. Pour over chicken.