Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 1 teaspoon dried basil
  • salt and fresh ground pepper (to taste)
  • 1 tablespoon butter
  • 1 yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 cup dry white wine
  • 1 can (14 ounces) no-salt added diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/3 cup half & half (you can also use light cream, heavy cream, or evaporated milk)
  • 1/4 cup drained capers
  • 1/4 cup chopped fresh parsley (for garnish)

Instruction

  • Heat olive oil in a large skillet.
  • Season chicken with dried basil, salt, and pepper.
  • Add the chicken breasts to the skillet and cook over medium-high heat, 3 to 4 minutes per side, or until lightly browned.
  • Remove chicken breasts from skillet; set aside.
  • Add butter to the skillet and melt.
  • Add diced onions and cook for 2 minutes.
  • Stir in garlic and cook for 30 seconds.
  • Stir in the wine to dissolve the brown pieces found at the bottom of the skillet; continue to cook for 4 minutes, or until reduced.
  • Mix in the tomatoes, tomato paste, oregano, basil, half & half, and capers.
  • Place chicken back in the skillet.
  • Bring to a boil; cover and simmer over medium-low heat for 8 minutes, or until chicken is cooked through.
  • Remove from heat.
  • Garnish with parsley and serve.