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Recipe by olive magazine

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1. Slice the chicken breasts in half horizontally so that you have four thin pieces. Cover with baking paper and flatten gently with a rolling pin or the bottom of a heavy pan. Dust with the seasoned flour, shaking off any excess.
2. Heat 1 tbsp olive oil in a non-stick frying pan and brown the chicken well on both sides. Remove then cook the onion and celery in the same pan for 3 minutes and season. Add the tomatoes and cook for 3-4 minutes until they start to break down. Add the vinegar and sugar. Put the chicken back in the pan and cook for 3-4 minutes until cooked through then stir in the parsley. Serve with green salad.

Per serving

262 kcalories, protein 35.8g, carbohydrate 13.5g, fat 7.6 g, saturated fat 1.3g, fibre 2.3g, salt 1.59 g

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• foodie

  09 June 2009

  foodie rated and commented on this recipe

  

  I doubled this for 4 people and the problem was the quantity of celery and onion in the pan! Good though, I served it with crusty bread

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• pamscafe

  13 June 2009

  pamscafe rated and commented on this recipe

  

  This was delicious. Will double up on the sauce ingredients next time as the onions and celery were sooo good!

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Ingredients

• 2 skinless chicken breasts
• 1 tbsp flour , well seasoned
• olive oil
• 1 red onion , halved and thinly sliced
• 3 celery stalks, thinly sliced
• 100g cherry tomatoes , halved
• 1 tbsp red wine vinegar
• ½ tsp sugar
• a small handful flat-leaf parsley , chopped
• watercress or rocket to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2 skinless chicken breasts
• 1 tbsp flour , well seasoned
• olive oil
• 1 red onion , halved and thinly sliced
• 3 celery stalks, thinly sliced
• 100g cherry tomatoes , halved
• 1 tbsp red wine vinegar
• ½ tsp sugar
• a small handful flat-leaf parsley , chopped
• watercress or rocket to serve

Per serving

262 kcalories, protein 35.8g, carbohydrate 13.5g, fat 7.6 g, saturated fat 1.3g, fibre 2.3g, salt 1.59 g

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