Chicken Medallions With Capers and Tomatoes

Submitted 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"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 2

ingredients

• 2 -4 ounces boneless skinless chicken breast halves
• 2 tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, course ground
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1 garlic clove
• 1 shallot, finely chopped
• 1⁄2 cup dry white wine
• 2 teaspoons small capers
• 1 teaspoon caper juice
• 2 plum tomatoes, peeled, seeded and diced
• 2 teaspoons finely snipped fresh oregano

directions

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.

Reviews

[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.