2 chicken breasts
½ tsp each salt and pepper
Flour for dredging
3 tbsp oil
3 tbsp butter
2 cloves garlic, minced
3 tbsp capers
½ cup white wine
½ cup fresh lemon juice
2 tbsp balsamic vinegar
4 Mucci Farms Prova Tomatoes
6-9 slices fresh bocconcini cheese
¼ cup basil leaves
Salt and pepper to taste
Butterfly chicken breasts in half then slice through to make 4 thinner pieces. Season with salt and pepper and dredge pieces in flour to coat; shaking off excess flour.
Heat oil and butter in a large skillet over medium high heat, add chicken breasts and cook each side until light golden. Remove to a plate; stir in garlic and capers and let fry for 1 minute. Add wine, lemon juice and balsamic vinegar; let simmer to reduce liquid by half.
