- 1 tablespoon olive oil
- 2 skinless boneless chicken breast halves
- 1 shallot, chopped
- 1 1/2 cups chopped seeded tomatoes
- 1/4 cup dry white wine
- 1 tablespoon drained capers
- 1 teaspoon brine reserved
- 2 tablespoons chopped fresh basil
- Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate. Add chopped shallot to same skillet; sauté 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper. Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.