- 225g chicken breast
- 250g canned whole peeled tomatoes, roughly chopped
- 1 spring onion
- 1 clove of garlic
- 15 green olives, stoned and cut into rounds
- 15 capers, rinsed
- extra virgin olive oil, as needed
- flour, to coat the chicken breast
- salt and pepper
Cut the chicken breast lengthwise into slices and dip in the flour to coat. Shake to get rid of any excess flour.
Heat a little extra virgin olive oil in a large non-stick frying pan, add the chopped garlic and scallion and sauté until light golden, taking care they do not burn. Add the chicken breasts, lightly pan fry until just golden and then remove and set to one side covered so they keep warm.
Add the tomatoes to the frying pan and bring to the boil, rinse the capers well and add to the frying pan with the olives cut into rounds and cook over a medium flame for a few minutes.,
Add the chicken slices and bring back to a gentle simmer. Season with salt and pepper and cook over a low-medium heat until the chicken is cooked through. If the sauce dries out during cooking, add a little water to the sauce.