Sauteed Chicken with Shallots, Tomatoes, Capers and Sage

First, let me say I can't imagine eating this dish as written.With the amount of olive oil, combined with the fat contained in a chicken (cut up, skin on), I think this would be much too oily/fatty/greasy for me. Second, I have had a hard time deciding how to rate this. The dish results in a great-looking sauce and presents beautifully, but the level of piquancy is rather high. I used a good quality balsamic but I think the combination of vinegar and capers is a bit much. On the other hand, the flavor is great. So, perhaps just toning down the vinegar would do it. As far as the chicken, I used skinless, boneless chicken breasts, which I browned with the shallots in a minimal amount of olive oil. I then removed the chicken and held it to the side until I added everything else and brought it to the boil. I then returned the chicken and its juices and completed the recipe. Ironically, after all my going on about oil, I think a bit of butter swirled in the sauce, off the heat, would smooth out the edges of the sauce beautifully.