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.
Do you have chanterelles in Australia? Those are the most common and easily obtained wild mushroom in my area – they are always $10 a lb when you can find them – so each fall I go out and get lots from the forest – you can’t eat them all fresh, so I generally freeze the rest – best way I’ve found is to first roast them (sprinkle split mushrooms with olive oil, balsamic and salt, and roast them single layer in a sheet pan in a 450F oven until the edges start to get black – amazingly delicious!) and then vacuum pack them for the freezer. Nice.
Gee, you learn something everyday. I have never seen chanterelles here. I just read that they grow in North America and Europe. Maybe they are cultivated here and I just don’t know about them.
This is one of those ‘teaching’ recipes, that can be used with any number of ingredients – if only we cooks could keep it in our brains ready to be used whenever we have the correct -or even not so correct- set of ingredients – well maybe you can – but I never can. I’m purging my freezer right now (got to find some room for garden stuff) and I’m trying to find ways to use up the wild mushrooms I just took out – they should work well in this one nicely – I’ll let you know.
Hi Doc, that is amazing, frozen mushrooms? I never knew you could do that. Yep, this is all pretty basic stuff. I would replace the tomatoes with mushrooms, capers with toasted pine nuts and use butter instead of olive oil – everything else the same. It will be perfect.
OK, I’ll try that – and I’ll report back on how it came out.
I have this book too – I couldn’t resist the gorgeous cover – and also her Falling Cloudberries book. One of them has really faint text which I find hard going, can’t remember which one now. But lovely recipes! Haven’t tried this one yet, but I will, thanks! x
Hi Celia, I have Twelve and now this one. Falling Cloudberries has long been on my “when I see it cheap …” list.