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“From Redbook This recipe has been tested by Redbook The best part about this easy method of sauteing chicken? It’s the foundation for endless dinner possibilities.”
READY IN:
24mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides.
  2. Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil. Add 1 tablespoon unsalted butter; melt. Add chicken and sauté, 6 to 7 minutes, turning once. Remove chicken to a plate; keep warm.
  3. Deglaze: Add vinegar and garlic to skillet, scraping up browned bits until reduced to 1 tablespoon, 1 to 2 minutes. Add wine and rosemary and cook, stirring frequently, 3 to 4 minutes, until slightly thickened and reduced by half.
  4. Finish: Whisk in mustard and cook 1 minute. Add scallions, olives, capers, remaining salt, and tomatoes, stirring to combine. Pour over chicken.

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