Zesty Chicken with Shallots, Capers and Olives
Robin
Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.
ingredients
- 1 pound thin-sliced skinless boneless chicken breasts
- 1 teaspoon dried rosemary, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons olive oil
- 2 shallots, chopped
- 1 garlic clove, minced
- 3 tablespoons cider vinegar
- 1/4 cup dry white wine
- 1 (14 1/2 ounce) can dried tomatoes, with their juice
- 5 kalamata olives, pitted and chopped
- 1 tablespoon capers, drained
- 1/4 cup chopped fresh basil
directions
- 1
Sprinkle the chicken with rosemary, salt and pepper.
- 2
Heat the oil in a large nonstick skillet over medium-high heat.
- 3
Sauté the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate.
- 4
Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds.
- 5
Add the wine, tomatoes, olives, and capers.
- 6
Simmer, uncovered, until the sauce thickens slightly, about 8 minutes.
- 7
Stir in the basil.
- 8
Return the chicken to the skillet and cook about 1 minute longer to heat through.
Source: Robin
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