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Ingredients

4 Chicken breast, 5 - 6 oz., tenderloins removed, lightly pounded

1/2 cup Seasoned flour (all-purpose flour with salt and pepper)

2 tblspn.Olive oil

2 tsp.Butter

1/2 tsp. Shallot, minced

1/4 tsp. Garlic, minced

1/3 cup Tomato, diced

2/3 cup Mushrooms, quartered

¼ cupScallions, thinly sliced on a bias

1 tsp.Capers

4 oz.White wine

6 - 8 Fresh basil leaves, thinly sliced

1 tsp. Fresh parsley, chopped

1/2 cup Chicken stock

Squeeze of fresh lemon or lime juice

Salt to season

Fresh ground black pepper to season

Method
Preheat sauté pan over medium heat. Lightly dredge chicken breasts in seasoned flour, shaking off excess. Add olive oil to pan and heat. Add chicken breasts to pan and sauté until golden brown on both sides and cooked through (approximately 4 minutes on each side).

Remove chicken breasts from pan, transfer to a platter and reserve keeping warm. Carefully drain off excess oil.

Return pan to heat and melt butter. Add shallot and garlic, cook until translucent. Add tomato, mushroom, scallions, capers and basil. Sauté for 3 minutes. Add white wine and bring to a simmer. Allow liquid to reduce by 1/2. Add chicken stock and squeeze of fresh lemon or lime.

Allow to simmer for 3 - 4 minutes over medium heat, until sauce thickens slightly. Season with salt and fresh ground pepper.

Finish with fresh parsley. Place chicken breasts on warm serving plates. Pour sauce over chicken and serve immediately.

Makes 4 Servings

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