Boneless, Skinless Chicken Breasts (4)
with olive oil. Then, season with
Freshly Ground Black Pepper (1 tsp)
Salt (1 tsp)
Italian Seasoning (1 tsp)
Onion Powder (1 tsp)
Garlic Powder (1 tsp)
In a large sauté pan over medium-high heat, add
Olive Oil (2 Tbsp)
and 2 Tbsp of
Butter (2 Tbsp)
(reserving the other tablespoon for later) until the butter foams.
Add the seasoned chicken breasts to the pan, turning frequently until browned, about 3 minutes.
Transfer the chicken breasts to a plate. Cover with foil to keep warm.
Return the pan to the stove and turn the heat up to high. Add in
Dry White Wine (1/4 cup)
Chicken Stock (1/2 cup)
, while scraping the bottom of the pan to deglaze. Then add
Whipping Cream (1/2 cup)
, whisking continuously.
Return the chicken breasts to the pan and spoon the sauce over them, covering them with a lid to simmer. Continue to cook until the chicken breasts are cooked through, with juices running clear, or until they reach an internal temperature of 160 degrees F (72 degrees C).
Remove chicken from the pan onto the serving platter.
Continue reducing the liquid until desired consistency (remembering that the sauce will continue to thicken as it cools). Add in
Capers (2 Tbsp)
and a knob of
Butter (1 Tbsp)
, whisking until the sauce is glossy. Season with salt and pepper to taste
Pour the sauce over the chicken and garnish with a
Fresh Parsley (2 sprigs)
Cherry Tomatoes (6)