Italian Chicken With Olives and Capers

Italian Chicken With Olives and Capers

Ingredients

1 Tbsp. olive oil
4 (4 oz.) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper to taste
1/3 cup dry white wine
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 oz.) whole plum tomatoes
2 tsp. dried basil
1 tsp. dried oregano
Pinch sugar
Pinch dried red chili flakes
4 tsp. drained capers
1/3 cup coarsely chopped black olives
1 Tbsp. balsamic vinegar
1/2 cup fresh parsley, minced

Preparation


1. Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken breasts with salt and pepper.

2. Add the chicken to the skillet, and saut on both sides for 5 to 6 minutes per side, until cooked through. Remove the chicken from the skillet. Add the wine to the pan, and cook over medium-high heat until the wine is reduced by half, about 3 minutes, while scraping the brown bits from the bottom of the pan. Add in the onions, and saut for 6 to 8  minutes. Add in the garlic, and saut for 1 minute.

3. Add the tomatoes with their juice to a large bowl. Crush the tomatoes coarsely with your hands. Add the tomatoes and juice to the pan. Add in the basil and oregano. Raise the heat to high, and cook for 4 minutes. Lower the heat to medium, and add the sugar and dried red chili flakes. Cook over medium heat uncovered for 20 minutes, or until thick. Stir in the capers, olives, and reserved chicken. Cook on medium low for 5 minutes. Add in the vinegar, and garnish with fresh parsley.

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