This is one of my favorites to serve dinner guests. It’s such a gorgeous presentation, it looks like it should be on a magazine cover.
4 boneless chicken breasts, washed and patted dry
Salt & Pepper
1/4 cup flour (all purpose)
2 tbsp olive oil
2 tbsp butter
1/3 cup minced scallions (or shallots)
1/4 cup dry white wine
2 cups tomatoes, seeded and chopped
3 tbsp nonpareil capers, drained
2 tbsp minced garlic
3 tbsp fresh basil, finely shredded
Heat a skillet over medium-high heat, adding butter and olive oil.
I like to trim any fat off the chicken breasts, but this is optional. Spread the flour on a plate, mix in salt and pepper. Coat both sides of the chicken breasts in flour. Gently shake off any excess flour. Place chicken in the skillet and saute for 4 minutes, then turn the breasts over and cook on the other side for 3 to 5 minutes (until no longer pink in the center). Place on a platter and cover, place in the oven to keep warm on the lowest setting your oven has.
Place the scallions in the skillet and saute until softened. Then turn the heat up to high and add the wine. While the wine is boiling, scrape up the bits and pieces from the bottom of the pan, until the wine is almost all evaporated. Stir in tomoatoes, capers and garlic. Cook, stirring continually, until the tomatoes create a thick (chunky) puree. Boil the sauce until thick (stirring constantly). Remove from heat and stir in the fresh basil and salt/pepper to taste.
Nest the chicken breast on top of a “nest” of angel hair pasta, then spoon the sauce over the chicken. Garnish with a fresh sprig of basil.
Note: sometimes I like to toss the angelhair pasta in a little olive oil and with a little bit of chopped parsley, for added visual effect.
I learned a long time ago, that the “presentation” of a meal is so important to a person’s perception of the meal and the meal’s success. Even the most divine tasting dishes won’t be regarded well, if they’re not presented in an appealing way!