One of the more difficult things to accomplish is to prepare chicken breast that remains tasty and moist yet is fully cooked. If the breast is skinless, the chore becomes even more challenging. This recipe evolved from several sources, and I promise you will enjoy the tender chicken that results.
2 skinless chicken breasts
1 pint of cherry tomatoes, each halved
1/4 cup capers with 2 Tablespoons of brine
Juice from one juicy lemon
4 cloves garlic sliced thin
1/2 cup green onion tops
1 Tbsp. Penzy's Sunny Paris seasoning (optional)
3 Tbsp. butter
salt and pepper
flour for dredging
1 Tbsp. olive oil
Prepare the ingredients for cooking.
Pat the chicken breasts dry. Using a sharp knife, slice each breast in half horizontally. Salt and pepper the breast fillets generously and then dredge in flour, shaking off the excess.
The flour will help brown the chicken without overcooking it. The thinner pieces of chicken will cook through to the middle before the outside becomes overcooked.
Heat the oil in a large non stick skillet until it shimmers but does not smoke. Saute the chicken over medium heat until lightly browned and cooked through. Remove the chicken from the skillet and cover with foil to keep warm.
Add the butter to the skillet and the onions. When the onions are limp, add the garlic and cook for two minutes. Add the tomatoes and capers and continue cooking until the tomatoes begin to melt. Add the lemon juice, and spices if using, and mix well.