Tomato-Basil Sauce with Capers
enough for 4 servings
2–3 shallots, minced (about 1/3cup)
3 medium garlic cloves, minced
2 medium-large tomatoes, peeled, cored, seeded, and chopped (about 2 cups)
1/4 cup dry white wine or 3 tablespoons dry
vermouth
2 tablespoons small capers, drained
2 tablespoons shredded basil leaves or minced parsley leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Chicken Breast Cutlets. Without discarding fat, set skillet over medium heat. Add shallots and sauté until softened, about 30 seconds. Stir in garlic, then tomatoes. Increase heat to high and cook, stirring frequently, until tomatoes have given up most of their juice, forming a lumpy puree, about 2 minutes. Add wine, capers, and any accumulated chicken juices; boil sauce until thick enough to mound slightly in a spoon, about 2 minutes. Stir in herb and season with salt and pepper. Spoon sauce over chicken and serve immediately.