CHICKEN MEDALLIONS WITH CAPERS AND TOMATOES
"This quick-cooking main dish features a rich and flavorful pan sauce."- from The Pampered Chef: Cooking for two or more
Provided by Chef Penn State
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Combine flour, salt, black pepper in shallow dish.
- Dredge chicken lightly in flour mixture;shake off excess.
- 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.
- Remove chicken from skillet;cover and keep warm.
- Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
- Stir to loosen browned bits from bottom of Skillet using a Whisk.
- Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
- Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.
- Return chicken to skillet; coat well with sauce.
- Sprinkle with remaining 1 tsp oregano.
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