Make this comforting chicken dinner with roasted chicken and tomatoes topped with a creamy caper sauce and served with linguine.
Ingredients
1large chicken breast
1roma tomatosliced in half lengthwise
1eggbeaten
1/4cupall-purpose flour
1/4cupshredded parmesan cheese
For creamy caper sauce:
5clovesgarlicminced
1shallotdiced
1tablespooncapersdrained
1tablespoonlemon juice
1/2cupcream
1tablespoonbutter
Instructions
Preheat the oven to 350 F. Add the tomato slices to a baking pan and coat with olive oil. Top tomatoes with parmesan cheese. Transfer to the oven, even if the oven has not fully preheated yet.
Heat a pan over medium-high heat with olive oil. Place the flour and egg on separate shallow plates. Season the chicken breast with salt and pepper. Dip the chicken in the flour and then the egg, coating both sides. Transfer the chicken to the pan, cooking until golden brown, about 2 minutes per side.
Transfer the chicken to the baking tray with the tomatoes. Cook in the oven until the chicken reaches at least 165 F, about 7 minutes.
Wipe the pan clean. Add olive oil over medium heat. Add garlic, shallots, and capers, cooking for a minute until the garlic browns. Add lemon juice and stir. Add cream and butter, letting the sauce simmer for a minute.
Take the chicken and tomatoes out of the oven. Serve with caper sauce and optionally linguine noodles.