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Tender strips of chicken are tossed with a balsamic vinegar, sun-dried tomato and caper pan sauce over a bed of fresh greens. We are talking the ultimate dinner salad, here.
Put the sun-dried tomatoes in a heat-proof bowl.
Heat the white wine in a saucepan or microwave just until steam is rising from the top. Pour the hot wine over the sun-dried tomatoes and cover with a saucer or plastic wrap. Set aside to re-hydrate.
Sprinkle the sliced chicken breasts with salt and pepper. Place a large, heavy-bottomed skillet over medium high heat and add 1 tablespoon of the olive oil. When the oil is shimmery, add as much of the chicken as you can without overcrowding the pan.
Saute the chicken until just cooked through and lightly browned. This will take about 3-4 minutes per side, but will also depend on how thick you slice the chicken. Transfer the cooked chicken to a plate. Repeat cooking the remaining chicken, adding 1 tablespoon of olive oil each time you add more chicken. You will probably have 3 batches, depending on the size of the chicken breasts.
When the final batch of chicken has been removed from the pan, add any remaining olive oil and the garlic and stir for about 15 seconds, or until the garlic is fragrant. Add the vinegar and stir the remove any tasty bits stuck to the bottom of the pan. When the vinegar boils up and starts to thicken, add the sun-dried tomatoes in the white wine, the capers and the basil, and return the chicken to the pan. Toss to coat and heat through. Remove the pan from the heat.
Add two cups of mixed salad greens to a plate for each of the desired number of servings and use tongs to arrange about a cup of chicken over each salad. Spoon pan sauces over the chicken, if desired.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!