1. Heat 2 tablespoons reserved sun dried tomato oil in a nonstick skillet over medium high heat. Season chicken with salt and pepper, and pan sear for 4 minutes on each side or until juices run clear.
2. Take pan away from heat and add the wine; scrape up any browned bits from the pan. Add the chicken broth, the capers and the basil and reduce heat and allow to simmer for 5 minutes longer. Serve Immediately.
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Planning a dinner with dear ones who are chicken lovers, here is a recipe that you can rightly make use of. Check out chef Mike cooking Chicken with Capers and Sun Dried Tomatoes along with some more simple seasonings. Having this hot is a treat on cold winter evenings!