Eric's Summer Chicken

Eric's Summer Chicken

• Hand full grape tomatoes sliced in halves or quarters depending on size 
• small hand full diced onions
• small hand full diced red bell pepper
• small amount diced long hot orange pepper
• tbsp garlic finely chopped
• tsp candied ginger finely chopped
• small hand full of capers
• saute in olive oil till soft, remove and reserve
• two chicken breast halves sliced into two thinner halves
• salt and fresh ground black pepper on the chicken
• saute chicken breasts in olive oil
• remove to a plate and cover with foil to keep warm
• deglaze pan with Pinot Grigio wine
• let boil and reduce for a few minutes
• add broth that has come out of cooked chicken breasts
• return tomatoes, onions and etc to pan
• let mixture come back to a boil
• add tbsp beurre manie (equal parts flour and butter mixture) and stir in
• reduce heat to a simmer
• add 1/3 to 1/2 cup heavy cream
• add big hand full of chopped fresh basil, stir in
• simmer for a few minutes, till the sauce thickens and blends
• plate chicken breast
• cover liberally with sauce
• eat
• enjoy