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1
Preheat the oven to 200F.
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2
Heat the oil or butter in a 12-inch skillet over medium-high heat.
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3
When the oil is hot or the butter foam has subsided, season the chicken breasts well with salt and pepper and put them in the skillet, smooth (skin) side down.
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4
Turn the heat to high, then cook for about a minute until the chicken begins to brown.
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5
Turn the heat to medium and cover the pan.
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6
Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes.
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7
Uncover the skillet and transfer the chicken to an ovenproof plate; put the plate in the oven.
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8
Over high heat, add the wine and stir and scrape the pan to release any bits of chicken that have stuck to the bottom; when the liquid has reduced by about half, add the tomato and cook, stirring occasionally, for about a minute.
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9
Add the capers, olives, and all but 1 tablespoon of the parsley and cook for a minute more, stirring occasionally.
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10
Return the chicken to the sauce and turn once or twice.
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11
Sprinkle with the remaining parsley and serve.
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12
Before adding the liquid in step 3, saute a bit of onion, shallot, mushroom, or other chopped vegetable in the pan; proceed as directed, with or without the tomatoes, capers, and olives.
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13
For the stock or wine, substitute cream.
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14
Use chopped fresh basil or a few thyme leaves in place of the parsley.
