1 pkg boneless chicken
1 shallot, chopped
1 garlic (7 cloves), minced
1 ripe tomato, diced
1 jar capers
1 stick butter
1 cup flour
1 cup chicken stock or white wine
1/2 cup white wine
1 pkg fresh sage, chopped
Grated Parmesan cheese
Cut your boneless breasts into medallions. Toss with flour in a plastic grocery bag.
In a large skillet coated with olive oil and a couple tablespoons of butter, cook flour coated chicken pieces til brown on each side... About 5 minutes a side on medium heat. Season with salt and pepper.
Remove chicken and set aside. In the same pan with all the yummy drippings, sauté shallot til tender. Add garlic and cook til fragrant. Add tomato and capers.... Cooking another 5 minutes. Add a cup of white wine or chicken stock, tge juice of a lemon and sage. Then add chicken back. Simmer on medium low another 15 minutes. Add another tablespoon of butter just before it's done to give the sauce a nice gloss.
I like to serve this with your favorite flavored rice side (we used creamy chicken) and a nice tossed salad!
Top finished chicken with fresh Parmesan.
So good it's silly! :)