Chicken with capers and tomatoes

I found this recipe in a Pampered Chef cookbook and didn't change much. The flavor was good, but I would recommend seasoning the chicken more heavily, as without the tomato sauce it was a little bland. I love capers (salt) and this was a good use of them!

Ingredients:
1 lb. boneless, skinless chicken breasts
2 Tbsp. rice flour
s/p
2 Tbsp. EVOO
1 clove garlic, pressed
1/4 white onion, minced
1/2 cup white wine (I used Pinot Grigio)
2 tsp. small capers plus 1 tsp. caper juice
2 plum tomatoes, seeded and diced
2 cups cooked white rice

Directions:
Heat 2 Tbsp. EVOO in a large saute pan. Season the chicken breasts with salt and pepper and dredge in flour. Fry in the EVOO until cooked through, remove from pan, keep warm.

Add garlic and onion to pan, cook one minute (until tender), remove skillet from heat and add wine. Stir to loosen browned bits from bottom of pan. Return to heat; simmer one minute.

Add capers, caper juice and tomatoes, stir until heated through.

 Return the chicken to the pan and coat with the sauce, heat until chicken is hot again. Serve with white rice.