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recipe: pan-fried chicken & tomato sauté

August 22, 2010

I’m always up for finding more ways to eat tomatoes. You see, for the longest time, I’ve had the biggest aversion to tomatoes because of their texture. Now, I’ll eat salsa and spaghetti sauce and ketchup but a whole slice of tomato? No way. However, I’m trying to get over said-aversion by using diced tomatoes in my cooking. I still get the flavor and tomato-goodness but I’m no longer gagging over the texture.

Anyways, we enjoyed this recipe from Epicurious and it will definitely make an appearance again in our meal-plan rotation! (served with sauteed sliced zucchini and leftover fried rice)



Pan-Fried Chicken with Tomato Sauté
Serves 2
(slightly adapted from Epicurious)


  • 1 tbsp olive oil
  • 4 chicken tenderloins
  • 1 shallot, chopped
  • 1 can petite diced tomatoes, drained
  • 1/4 cup cooking white wine
  • 1 tbsp drained capers
  • 1 tsp caper brine reserved
  • 1 tbsp dried basil

1. Heat oil in pan, medium-high heat. Sprinkle chicken with salt & pepper. Cook until golden, about 5 minutes per side. Put on plate when cooked and set aside.
2. Add shallots to pan, cook for 30 seconds. Stir in tomatoes, white wine, capers & brine. Cook for about 2 minutes, then stir in basil. Season to taste with salt & pepper.
3. Return chicken to the pan and cook until warmed through. Serve chicken with sauce over it.

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