Instructions: Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate.

Add chopped shallot to same skillet; saute 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper.

Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.

This recipe yields 2 servings;

can be doubled.

Comments: Peperoncini, breadsticks, and orzo mixed with sliced oil-cured olives would round out the main course beautifully. End with raspberries and sweetened whipped cream.

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