Chicken with Caper and Sun Dried Tomato Sauce

Thom Hackett

Serves:  2

Ingredients

10 ounce boneless skinless organic chicken breast halves

2 teaspoons organic unsalted butter

2 tablespoons organic olive oil

¼ cup organic unbleached flour

½ cup dry white wine or organic chicken stock

1 tablespoon lemon juice

2 teaspoons tomato paste

1 teaspoon capers, rinsed and drained

½ teaspoon oregano, or 2 teaspoons fresh, chopped

1 tablespoon sun dried tomatoes, minced

Cooking Method

Place chicken breasts between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to ¼ inch thickness.

Melt butter in oil in a heavy nonstick skillet over medium high heat.

1.      Dredge chicken lightly in flour.

2.      Shake off excess.

3.      When oil is hot, sauté chicken 2 minutes per side or until done.

Transfer to a platter and keep warm.

Discard excess drippings.

1.      Add wine and lemon juice to skillet, stirring with a wooden spoon to deglaze.

2.      Simmer 3-4 minutes until reduced by ⅓.

3.      Stir in remaining ingredients.

4.      Mix thoroughly and serve over chicken.