1 boneless, skinless chicken breast
a little seasoned flour
for dusting
1 tbsp olive oil
1 large ripe tomato
chopped
2 tsp capers
handful olives
splash white wine
(or water, if you prefer)
chopped chives
or parsley
Step 1 Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3 to 4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
Step 2 Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2 to 3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.
Serves 1
Easy
Prep:
10 mins
Cook:
10 mins
A star rating of 4.3 out of 5
Eating on your own needn't mean beans on toast, as this 20-minute supper proves