1. Heat olive oil in a heavy medium skillet over medium-high heat. 2. Sprinkle chicken breast halves with salt and pepper. 3. Add chicken to skillet and cook until golden brown about 5 minutes per side. 4. Add chopped shallot to same skillet; saute 30 seconds. 5. Stir in tomatoes, white wine, capers, and caper brine. 6. Boil until tomatoes release juices about 4 minutes. 7. Stir in chopped basil. 8. Return chicken to skillet and cook until warmed through. 9. Spoon sauce over chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
