Ingredient ! 2 boneless, skinless chicken breast . 2 tablespoons all purpose flour. one by four  teaspoon each salt . 1 tablespoon olive oil
2 tablespoons butter . 1 garlic clove. 1 shallot, finely . half cup dry white wine. 2 teaspoons small capers plus 1 teaspoon caper juice. 2 plum tomatoes. 2 teaspoons finely snipped fresh oregano, divided
Preparation ! Cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat side of Meat Tenderizer, flatten chicken to one by four inch thickness. Combine flour, salt and black pepper in shallow dish. Dredge chicken lightly in flour mixture shake off excess. Heat oil and 1 tablespoon of the butter Skillet over medium high heat until hot. Place chicken in Skillet saut about 6 minutes or until browned and cooked through, turning once. Remove chicken from Skillet cover and keep warm.
Add garlic and shallot to Skillet cook 1 minute or until tender. Return to heat simmer 1 minute. Add capers, caper juice and tomatoes stir until heated through. Remove Skillet from heat stir in remaining 1 tablespoon butter and 1 teaspoon of the oregano.