Tomato Basil Chicken Breasts

Made this as described and doubled it, with the exception I used a red onion as I didn't have shallots. Turned out great! My only suggestion is if you choose to cut a breast don't fillet it, cut it in half so it's still thick. That way they stay nice and juicy after frying. I had 4 perfect little golden medallions to cover in the sauce. Served with leftover rice and was a hit.

Recipe hits all the right notes for me. Basic, delicious, and the steps and timing are perfect for the prep that needs to happen in between. My 3rd 5 star of the hundreds of tecipies I have tried from NYT. Resist the temptation to head straight to this here comment section and do major mods first time. With one exception. Using shalotts here is much better than a regular onion here. Its not really an option. Fresh midsummer tomatoes straight from a local bespoke farm and not from a store, huge difference. I used store bought and that sweet dripping just past ripe of the post-organic farm, sigh, next time. Grandmas 100 year old cast iron skillet. Huge difference. The fried chicken w/ flour technique was used in same pan by her mom during great depression w/ their chickens. It is standard chicken prep. If you are using breasts you absolutely need to fillet. It aint going to dry out. This is a 100 year old chicken technique. Exception? Always, always at least double the capers no matter what the recipe. Capers are the greatest pleasure on earth, especially, in the mod outlined below. Next time I will add a tablespoon of hardcore tomatoe pesto and up the oil. But that makes this an entirely different recipe/profile where I would add it to fresh handmade angel hair pasta w/ kalamatra olives and brine. That recipe can be found by searching for "Wa de tah, sign your pitty on the runny kind pasta".

@Henry The Miller Bespoke tomatoes?