Tomato Basil Chicken Breasts

• 1 lb boneless skinless chicken breasts, 2-3 small/medium
• ¼ cup all-purpose flour
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 2 tbsp diced shallots (about 1 medium shallot)
• 12 oz tomatoes, small ones halved and medium and large cut in wedges
• 1-2 tbsp capers in brine, drained
• ½ tsp red wine vinegar
• salt and pepper, to taste
• Plenty of basil leaves (large leaves torn), for serving

Salt the chicken breasts the day before and leave in fridge in a plastic bag or container. Take the chicken breasts out 30 minutes before cooking and pat dry with paper towel.

Season the chicken breasts all over with salt and pepper. Add the flour to a shallow bowl or plate. Dredge the chicken by placing it in the flour, then turning to coat all sides evenly.

Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium. When the mixture is bubbling, shake off any excess flour from the chicken and add to the skillet. Cook, undisturbed, until golden brown, about 5 minutes. Flip the pieces over and continue cooking until cooked through, about 5 more, until internal temperature reaches 160°F. Transfer the chicken to two serving plates.

Add the shallots to the pan and cook, stirring, until softened and lightly caramelized, about 2 minutes. Stir in the tomatoes and ⅓ cup water (this helps create more sauce and helps the tomatoes cook more quickly). Simmer until the sauce is reduced by about half, about 3 minutes.

Stir in the capers, the remaining 1 tablespoon butter and the vinegar. Turn off the heat and season with salt.

To serve, top the chicken with the basil leaves and the tomato sauce and season with black pepper.

Serve with rice or bread.