This is another recipe from my new book, Tessa Kiros’ Apples for Jam. I was attracted to its simplicity and the fact that it had capers in it. I am always on the lookout for recipes calling for capers.
It’s a great recipe and definitely one I am adding to my repertoire. It has all the flavours I love, is as simple as simple can be and it looks and tastes great. For what more could you ask?
These quantities serve 2.
- 2 cloves of garlic, peeled and squashed a bit
- 150g cherry tomatoes, halved
- a chicken breast, sliced in half horizontally
- Plain flour for dusting the chicken
- 2 sage sprigs
- a couple of splashes of white wine
- 1 tbs of capers
- 1 tbs chopped parsley
- Olive oil
- Lightly dust the chicken in flour, set aside.
- Heat some olive oil in large pan, add the garlic and the tomatoes and sprinkle with a little salt. Remove the tomatoes from the pan when they begin to pucker.
- Add some more oil to the pan. Add the sage and cook for a minute or two.
- Put the chicken into the pan and cook until golden and cooked through. If the garlic is getting too brown, remove it from the pan.
- Season with salt and pepper.
- Add a few splashes of wine then return the other ingredients to the pan, putting them on top of the chicken.
- Add the capers and parsley.
- When the wine is all bubbly, cover the pan for a few minutes.
- Place the chicken on the plate, topped with the tomatoes, etc.
- Great served with smashed potatoes.