Chicken Breasts in Tomato Sauce


  • 2 Tablespoons Olive Oil
  • 4 Chicken Breasts Boneless, skinless
  • Salt To taste
  • Freshly Ground Black Pepper To taste
  • 1 Tablespoon Butter
  • 1 Onion Finely diced
  • 2 Cloves Garlic Minced
  • ½ Can Razmin Tomato Paste
  • 2 Tomatoes Cut and diced
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • Cup Water
  • ¼ Cup Drained Capers
  • ¼ Cup Parsley Chopped (For garnish)


  • Heat olive oil in a large skillet.
  • Season chicken with dried basil, salt, and pepper.
  • Add the chicken breasts to the skillet and cook over medium-high heat, for 3 to 4 minutes per side, or until lightly browned.
  • Remove chicken breasts from skillet; set aside.
  • Add butter to the skillet and melt.
  • Add diced onions and cook for 2 minutes.
  • Stir in garlic and cook for 30 seconds.
  • Add water to dissolve the brown pieces found at the bottom of the skillet; continue to cook for 4 minutes, or until reduced.
  • Mix in the tomatoes, tomato paste, oregano, basil and capers.
  • Place chicken back in the skillet.
  • Bring to a boil; cover and simmer over medium-low heat for 8 minutes, or until chicken is cooked thoroughly.
  • Remove from heat.
  • Garnish with parsley and serve.