Prep 10 mins
Cook 14 mins
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
- 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.