Ingredient !2 boneless, skinless chicken breast halves (4-6 ounces each). 2 tablespoons all purpose flour. half teaspoon each salt and coarsely ground black pepper. 1 tablespoon olive oil. 2 tablespoons butter, divided. 1 garlic clove, pressed. 1 shallot, finely chopped. half cup dry white wine such as Chardonnay. 2 teaspoons small capers plus 1 teaspoon caper juice. 2 plum tomatoes, peeled, seeded and diced. 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 half 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 in 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. Remove Skillet from heat add wine. Stir to loosen browned bits from bottom of Skillet using Silicone Flat Whisk. 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. Return chicken to Skillet coat well with sauce. Sprinkle with remaining 1 teaspoon oregano.