Seared and Steamed Chicken Breasts
- 2 tablespoons extra virgin olive oil, butter, or a combination
- 4 plump boneless, skinless chicken breast halves (1½ to 2 pounds)
- Salt and freshly ground black pepper
- ½ cup dry white wine, chicken stock, or water
- 1 cup peeled, seeded, and diced tomatoes (canned are fine; drain them first)
- 2 tablespoons capers
- 2 tablespoons chopped black olives, preferably imported
- ½ cup chopped fresh parsley leaves
Instructions:
Here’s how to keep a boneless chicken breast moist while giving it a crust, and without using a lot of fat.
- Preheat the oven to 200°F. Pour the oil into a 12-inch skillet, turn the heat to medium-high, and heat for about 2 minutes. When the oil is hot, season the chicken breasts well with salt and pepper and place them in the skillet, smooth (skin) side down. Turn the heat to high and cook for about a minute, until the chicken begins to brown. Turn the heat to medium and cover the pan.
- Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes. Uncover the skillet (there may be a little spattering from the moisture that has collected on the underside of the lid; removing the lid quickly will minimize this) and transfer the chicken to a plate; put the plate in the oven.
- Over high heat, add the wine, stock, or water and stir and scrape to release any bits of chicken that have stuck to the bottom. When the liquid has reduced by about half, add the tomatoes and cook, stirring occasionally, for about a minute. Add the capers, olives, and all but 1 tablespoon of the parsley and cook for 1 minute more, stirring occasionally. Return the chicken to the sauce and turn once or twice. Sprinkle with the remaining 1 tablespoon parsley and serve.