Chicken in Tomato-Caper Sauce

This recipe is super easy, light and fresh, and uses ingredients you probably already have in your refrigerator and pantry.

We’ve made it a few times and it’s definitely a keeper.    I discovered the recipe on Taste of Home, and we’ve tweaked it a bit.

This recipe feeds two adults and can easily be doubled.

Enjoy!

CHICKEN IN TOMATO-CAPER SAUCE

1-2 boneless skinless chicken breasts (about 12 oz total)

salt and pepper, to taste

1 tablespoon olive oil, divided

1 small onion, chopped

1 garlic clove, minced or 1 teaspoon bottled minced garlic

1 canned diced tomatoes (14 1/2 oz), undrained

1-2 cups fresh baby spinach

1 tablespoon drained capers

1 teaspoon dried basil

1/8 teaspoon cayenne pepper

Splash of white wine (about 1/4 cup)

1/4 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

Optional:  1-2 cups of prepare rice or pasta – (we like bow tie pasta)

Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1/2 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan.

In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne.

Deglaze the pan with a splash of white wine.  Cook for about a minute, then return chicken to pan. Cook, covered, 7-9 minutes or until chicken is no longer pink.

Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.

If desired, serve over pasta or rice.