2 Tablespoons Olive Oil, divided
3 boneless, skinless Chicken Breasts halves or thighs
Salt and Pepper
3 Green Onions, chopped
2 cloves Garlic, finely chopped
1 small Tomato, chopped
1/4 cup sodium reduced Chicken Broth
2 Tablespoons Capers, drained and rinsed

Heat 1 Tablespoon oil in a large deep skillet over med-high heat.
Season the chicken lightly with salt and pepper; cook until cooked through, 5 – 6 minutes per side. (If using thighs, 12 -14 minutes per side).
Transfer to a plate; cover and keep warm.

Add remaining Tablespoon of olive oil, green onions and garlic to same skillet.
Cook 5 minutes, until onion is tender.
Add tomato, broth and capers; simmer about 8 minutes, until slightly thickened.
Season with salt and pepper,
Return Chicken to skillet and coat with sauce

“Chicken With Tomatoes and Capers” Recipe. Atkins The Complete Cookbook, New York, New York, Time Inc. Home Entertainment,  2004, P. 83