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Italian Chicken Caprese

Delicious sauted chicken with tomatoes, basil and a rich basalmic glaze.

Servings 6

Ingredients

  • 1 package chicken 4 bonless breasts sliced in half lengthwise
  • 1 tbl oil
  • 1 pat butter
  • 2 medium tomatoes, chopped small
  • 1/2 red or white/sweet onion, chopped fine
  • 8 basil leaves, chopped fine
  • 1 tbl olive oil
  • 1 small clove garlic , minced
  • salt and pepper to taste
  • 1/2 cup or more grated Parmesan or Romano cheese
  • 1/4 cup white wine, broth or water
  • 1 pat butter
  • balsamic glaze

Instructions

  1. Trim fat off of chicken and slice each piece in half lengthwise.  Pat dry with a paper towel and season with salt and pepper.

  2. Make the Caprese tomato mixture my combining the chopped tomato, onion, garlic and basil in a bowl.  Add the oil and salt and pepper to taste.

  3. Cook chicken in a frying pan with the 1 tbl of oil and the 1 pat of butter on medium heat until golden brown.  Approx. 15 minutes. Turn several times to get the right color on the meat. 
  4. When cooked through, deglaze (basically adding liquid to the pan after you have fried something , the liquid loosens up all those tasty caramelized bits on the bottom) the pan with 1/4 cup of white wine or broth or last resort water. A nice sauce will form.  Add another pat of butter to the sauce to make it rich and creamy.

  5. Take some of the Caprese tomato mixture and add to the top of the chicken, then add the grated cheese.  Finally drizzle some Balsamic Glaze over the whole thing.  Serve with rice and a fresh veg or salad.

    Enjoy!