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BBQ & Grill

Grilled Chicken Breasts with Tomato Caper Sauce

This healthy grilled chicken breast recipe--a twist on chicken piccata--features a creamy white-wine-and-caper pan sauce that gets a burst of summer flavor from fresh grape tomatoes and basil. Pounding the chicken prior to grilling ensures even cooking and makes this easy dinner even faster. The piccata sauce would also be great with shrimp, firm white fish or pork.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 ½ teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 pint grape tomatoes, halved, or 2 1/2 cups chopped tomatoes
  • ½ cup dry white wine
  • 2 tablespoons capers, rinsed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 teaspoons chilled unsalted butter, cubed
  • 2 tablespoons chopped fresh basil
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Directions

  1. Preheat grill to medium-high.
  2. To prepare sauce: Heat 1 1/2 tsp. oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in tomatoes, wine, capers, and 1/4 tsp. each salt and pepper; cook until the liquid has evaporated slightly, about 4 minutes. Stir in butter; cook, stirring, until the sauce has thickened slightly and the tomatoes are soft, 1 to 2 minutes. Remove from heat and stir in basil. Keep warm.
  3. To prepare chicken: Place chicken between 2 sheets of plastic wrap; pound with a mallet to 1/2-inch thickness. Rub with oil and sprinkle with salt and pepper. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 4 to 5 minutes per side. Serve the chicken with the sauce.