Split the chicken breast almost in half
and open it out like a book. Bash with a
rolling pin to flatten, then lightly coat in
the seasoned flour. Heat the oil in a pan,
add the chicken and cook for 3-4 mins
on each side until crisp, browned and
cooked through. Remove from the pan
and keep warm.
Add the tomato, capers, olives and
wine to the pan, season to taste, then
bring to the boil. Bubble the sauce for
2-3 mins until the tomatoes are starting
to break down, then spoon over the
chicken and scatter with chopped herbs.
Delicious with steamed potatoes.