Peperoncini, breadsticks, and orzo mixed with sliced oil-cured olives would round out the main course beautifully. End with raspberries and sweetened whipped cream.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
Preparation
Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate. Add chopped shallot to same skillet; sauté 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper. Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.
