Easy Boneless Chicken Breasts with Tomatoes and Capers

Chicken Breasts with Tomatoes and Capers
Boneless Chicken Breasts with Tomatoes. Photo: Diana Rattray
  • 40 mins
  • Prep: 18 mins,
  • Cook: 22 mins
  • Yield: Serves 4 to 6
Ratings (15)

Serve this easy, great-tasting chicken with hot cooked pasta or a rice dish for a delicious and easy meal.

Use pounded boneless chicken breasts or thinly sliced chicken cutlets in this recipe. 

A little white wine flavors this dish, but more chicken broth can be added as a substitute if you prefer a non-alcohol dish.

What You'll Need

  • 4 to 6 boneless chicken breast halves, without skin*
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups chicken broth
  • 1/2 cup dry white wine, such as chardonnay
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons capers, rinsed and drained
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2-inch.
  2. Combine flour with salt and pepper; dredge the chicken in the flour mixture.
  3. Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.
  1. Remove chicken to a platter for the time being.
  2. To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated. Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer. Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.
  3. Cooking time may vary, depending on thickness of the chicken.