- 1 boneless, skinless chicken breast
- a little seasoned flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large ripe tomato, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- handful olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- splash white wine (or water, if you prefer)
- chopped chives or parsley
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.