Chicken Saut with Basil and Tomatoes

Serves 8

4 Tbs. olive oil
2 lbs. boneless chicken breasts or thighs
1 small onion, chopped
3 cups chopped tomatoes
3/4 cup white wine
1 Tbs. chopped capers
1/2 cup shredded basil leaves

Heat the olive oil in a large skillet. Add the chicken, sprinkle with the salt and pepper, and cook over high heat, about 5 minutes per side. Remove the chicken from the skillet, to a warmed platter.

Add the chopped onions to the same skillet, and sauté until they are soft and begin to brown. Stir in the tomatoes, wine and capers, and allow to simmer over medium heat, until the tomatoes are soft, and the alcohol has evaporated, about 7 minutes.

When ready to serve, bring the sauce to a boil, add the basil and pour over the warmed chicken. Serve warm.
(Rebecca Ets-Hokin)