Tuscan Chicken with Tangy Tomato and Caper Sauce

Pat the chicken breasts dry with paper towels to remove excess moisture.

Season both sides of the chicken breasts with kosher salt and black pepper.

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Cook chicken breasts in the skillet for 3-4 minutes per side, or until they are cooked through and golden brown. Transfer the cooked chicken breasts onto a plate and cover with foil to keep warm.

In the same skillet, reduce heat to medium-low and add 1 tablespoon of olive oil and the sliced garlic. Sauté until garlic is lightly golden, about 2 minutes.

Add cherry tomatoes to the skillet and sauté for 2 minutes, or until the tomatoes start to soften.

Pour in white vinegar, water, and capers. Increase heat to high and scrape the bottom of the skillet with a wooden spoon to release any flavorful bits. Bring the sauce to a boil, then let it simmer for 2 minutes.

Reduce heat to low and carefully place the cooked chicken breasts back in the skillet, making sure they are submerged in the sauce.

Cook for another 2 minutes or until the chicken breasts are warmed through.

Turn off the heat and stir in the chopped parsley. Taste the sauce and adjust salt or pepper if needed. Drizzle the remaining tablespoon of olive oil over the dish before serving.