Chicken Escalopes with Tomatoes & Capers

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.

Ingredients:

  • 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
  1. Lightly dust the chicken in flour, set aside.
  2. 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.
  3. Add some more oil to the pan.  Add the sage and cook for a minute or two.
  4. 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.
  5. Season with salt and pepper.
  6. Add a few splashes of wine then return the other ingredients to the pan, putting them on top of the chicken.
  7. Add the capers and parsley.
  8. When the wine is all bubbly, cover the pan for a few minutes.
  9. Place the chicken on the plate, topped with the tomatoes, etc.
  10. Great served with smashed potatoes.

7 thoughts on “Chicken Escalopes with Tomatoes & Capers

  1. 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.

  2. 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.

  3. 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

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