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Mediterranean Sauced Chicken Escallops

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I know today was supposed to be Chicken Schnitzels.  I didn’t have any cornflakes to make crumbs with and to be honest, it just didn’t feel like a Chicken Schnitzel kind of a day! I wanted something a bit more exciting!

The tomatoes in the garden are going crazy at the  moment. We have lots and lots of cherry tomatoes ripening now, and its a but of a struggle to use them all up.  Oh but they taste so delicious . . .  there is nothing tastier than a fresh, ripe garden tomato with the taste of the sun still on its flesh! 

We’ve been enjoying just eating them out of hand like cherries  . . .  seriously tasty . . .  as well as in salads, where they really shine!  

My mother used to work in an office where she was the time-keeper for  the section on the Armed Forces Base where they did all the maintenance on the married quarters.  There were lots and lots of civilian men employed  that she had to keep track of, doing lots of jobs.  Electricians, carpenters, painters, plumbers, etc.

They weren’t military men, most lived out in the country side on hobby types of farms and they all loved my mother. She was witty, and smart and cute and most important of all, nice to everyone. In the summer she used to be inundated with gifts of fresh ripe tomatoes and cucumbers from their gardens!

Of course the whole family benefited from that and we so enjoyed being able to eat our fill of these delicious summer vegetables.  I have never forgotten how good they were.

Some nights that is all we would have for supper, plates of sliced tomatoes and cucumbers and bread and butter. So, so, sooooo tasty!

This is a really delicious way of using some of your cherry tomato garden bounty!  At its simplest it is basically thin escallops of  chicken, which are seasoned and dusted with flour and then browned in a bit of olive oil  with garlic and herbs . . .

It doesn’t take very long to cook them at all as they are quite thin. You begin by cooking some halved ripe cherry tomatoes.  Today I had yellow and red  . . oddly enough the yellow turned almost red when they were cooked.  You don’t want to cook them mushy, just tender . . . Sauteed with some capers and sage, and finished with a bit of white wine, they form a beautifully rich and tasty sauce.  Simple flavours done well . . .

If you wanted to you could add some ripe olives as well, then it would be almost like a puttanesca I guess, without the anchovies . . .  
Yield: 2


Mediterranean Sauced Chicken Escallops

Quite simply delicious and very quick to throw together. This dish makes great use of the fresh tomatoes we have in the garden at the moment!

  • 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 escallops (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 marinated capers, drained and rinsed (the ones in vinegar)
  • 1 TBS chopped fresh flat leaf parsley
instructions:How to cook Mediterranean Sauced Chicken Escallops

  1. 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.
  2. 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.
  3. 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  pan fried chipped potatoes.  Simple and delicious.
Created using The Recipes Generator

This is really fresh tasting and delicious!  Todd enjoyed his with some pan fried chipped potatoes. I just enjoyed the tomatoes and chicken all on their own.  I like to mash the garlic into the chicken when I eat it. Oh but it is some good!
Up tomorrow: Chunky Puy Lentil and Vegetable Soup 

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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