Chicken with Tomatoes and Capers
There are normally only two of us eating in this house and so I normally try to cut recipes in half for us, or create dishes which are simple and make just enough for two. It’s not that hard to do really. And you can normally multiply up with no problems at all.
I found myself with an abundance of cherry tomatoes on Saturday last and so I decided that I would incorporate them somehow into our supper. I also had chicken breasts. Chicken and tomatoes go really well together. One only need to look at delicious recipes such as Chicken Cacciatore or Chicken Parmesan to see that this is true.
A splash of white wine, a few capers . . . . bubble bubble bubble, a handful of chopped parsley and presto chango, you have tender moist chicken with a delicious sauce of cherry tomatoes and capers, that will please any meat loving man. I added some boiled baby new potatoes on the side and it was as if I had been slaving all day but literally it all only took minutes. Todd was happy. I was happy. Dinner was delicious. I love it when that happens!
Serves 2
Quite simply delicious. Quick to make.
olive oil
2 cloves of garlic, peeled and lightly crushed
150g of cherry tomatoes, halved (Approximately 1 cup)
2 boneless skinless chicken breasts, each sliced horizontally
through the middle into two escallopes (4 pieces in total)
plain flour for dusting
salt and black pepper
2 tsp freeze dried crumbled sage leaves (NOT powdered)
3 TBS white wine
2 TBS capers, drained and rinsed (the ones in vinegar)
1 TBS chopped fresh flat leaf parsley
Heat a splash of olive oil in a large non stick frying pan. Add the garlic and tomatoes, season lightly and fry over high heat until they are just beginning to pucker a bit. Scoop the tomatoes out onto a plate and set aside. Leave in the garlic.
Season the slices of chicken breast to taste and dredge lightly with flour, patting it into the meat and shaking off any excess. Heat another splash of olive oil in the pan. Add the sage and cook for about a minute and then add the chicken slices, presentation side down. Fry over medium high heat until they are golden and then flip them over and brown the other sides. Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporate somewhat. Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear. Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious.
You are sure to enjoy this quick, easy and flavourful dish. Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/02/chicken-with-tomatoes-and-capers.html
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