Recipe: Chicken Medallions with Capers

This Pampered Chef recipe combines some of my favorite ingredients: capers and pasta!

2 boneless, skinless chicken breasts

2 T. all purpose flour

1/4 t. salt

1/4 t. coarsely ground ground pepper

1 T. olive oil

2 T butter, divided

1 garlic clove

1 shallot, finely chopped

1/2 c. dry white wine

2 t. capers & 1 t. caper juice

2 plum tomatoes, seeded & diced

2 t. fresh oregano

Cut chicken into medallion-size pieces and flatten.  I like to put the chicken in a plastic bag and flatten it with the smooth side of the meat tenderizer.

Combine flour, salt, and black pepper in shallow dish.  Dredge chicken lightly in flour mixture and shake off excess.

Heat oil and 1 T. butter in skillet over med-high heat. Place chicken in skillet and saute 6 minutes or until browned and cooked through.  Remove chicken from skillet and cover to keep warm.

Add garlic and shallot to skillet.  I substituted half an onion for the shallot since I had that on hand.  Cook 1 minute or until tender.  Remove skillet from heat.  Add wine and stir to loosen browned bits.  Return to heat and simmer 1 minute.  Add capers, caper juice, and tomatoes.  Stir until heated through.  Remove skillet from heat and stir in remaining 1 T. butter and 1 t. oregano.  Return chicken to skillet and coat well with sauce.

Serve over spaghetti and sprinkle with remaining oregano. Enjoy!