Chicken with Tomato-Caper Sauce

Remember this 30-minute recipe when ripe tomatoes are on the vine. Chopped Roma tomatoes cooked with garlic and wine make a fresh tasting sauce for chicken breast halves.

Chicken with Tomato-Caper Sauce
Servings: 4 Prep 10 mins Cook 20 mins


  • 4 boneless, skinless chicken breast halves (6 ounces each)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon olive oil
  • 2 large cloves garlic, chopped
  • 1/2 cup dry white wine
  • 6 Roma or plum tomatoes, coarsely chopped
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons capers, drained and smashed
  • 6 large basil leaves, in thin shreds

Make It

1. Trim excess fat from chicken. Using meat mallet or heavy plate, lightly pound chicken between sheets of parchment or waxed paper to 1/2-inch thickness.

2. Mix flour, salt and pepper in bowl. Coat chicken.

3. Heat oil in nonstick skillet over high heat. Add chicken; cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer to platter; keep warm.

4. Add garlic and wine to skillet, cooking, stirring up any browned bits from bottom of skillet, about 3 minutes. Add tomatoes and chicken broth; bring to boiling and cook until liquid is reduced by half, about 5 minutes.

5. Stir in capers and basil; heat through, about 1 minute. Season with salt and pepper if desired. Pour the sauce over chicken. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 258, Fat, total (g): 8, chol. (mg): 94, sat. fat (g): 2, carb. (g): 8, fiber (g): 1, pro. (g): 36, sodium (mg): 582, Percent Daily Values are based on a 2,000 calorie diet.