Chicken Meunière with Tomato and Basil Sauce
- 1/4 cup of vegetable oil
- 2 tbsp of butter
- 1/2 cup of flour
- 1/2 tsp of salt + extra for seasoning chicken
- 1/4 tsp of pepper + extra for seasoning chicken
- 3-4 boneless chicken breasts
- 2 tbsp of olive oil
- 4 small-medium tomatoes (diced)
- 1/4 cup of kalamata olives (quartered)
- 2 tbsp of capers
- 1/3 cup of white wine (I used a Riesling even though it called for a dry wine and it turned out fine)
- Grated zest of 1 lemon
- 1/4 cup of fresh basil (chopped)
- In a large nonstick skillet on medium-high, heat the vegetable oil and the butter until butter is mostly melted.
- While butter is melting, mix the flour, 1/2 tsp of salt, and 1/4 tsp of pepper in a medium bowl.
- Season the chicken breasts with salt and pepper on both sides; then place the chicken (one breast at a time) in the bowl and cover it in the flour mixture.
- Cook the chicken in the skillet for 3 to 5 minutes on each side, until it is golden and cooked through.
- While chicken is cooking, dice the tomatoes, quarter the olives, and chop the basil.
- Once chicken is cooked, transfer to platter or pan and keep warm in oven until ready to serve.
- Using the same skillet used to cook the chicken, add the olive oil, tomatoes, olives, capers, wine, and lemon zest.
- Cook for a few minutes then take the chicken out of the oven and add back to the skillet and cook for a few more minutes; 4-5 minutes in total.
- Stir in basil right before serving and add any extra salt and pepper as desired.
- Serve the chicken with the sauce over the top.