chicken cutlets with tomatoes and capers
November 11, 2013 § 53 Comments
I am sharing another Tessa Kiros recipe with you today. Yes, I want to be Tessa when I grow up! I absolutely adore her cooking and she has been a source of inspiration for years. I love the simplicity of the recipe and it is pleasing enough to serve when you have guests.
Try to purchase chicken cutlets from your butcher. If not available you may buy two chicken breasts and thinly slice them horizontally into two or three slices.
- 6 tablespoons olive oil
- 4 garlic cloves, peeled and smashed
- 1 cup cherry tomatoes, halved (I used diced roma’s here)
- 4 chicken cutlets
- all purpose flour, for dusting
- 2 sage sprigs
- 4 tablespoons white wine or water
- 2 tablespoons drained capers or caper berries in vinegar, rinsed
- 3 or 4 tablespoons chopped parsley
Heat half the oil with the garlic in a large nonstick skillet. Add the tomatoes with a little salt, and cook over high heat until they are just starting to pucker. Lift them out onto a plate. Set aside.
Add remaining oil to the pan. Lightly dust the chicken with flour on both sides. Place the chicken into the pan, add the sage and cook over medium high heat until the underside is golden. Turn over and season with salt. Put the garlic cloves on top of the chicken if they look like they are going to burn. Cook until the new underside is golden brown. Turn the chicken again and season with salt. Add the wine, put the tomatoes on top of the chicken and toss in the capers and parsley. Let it bubble up and evaporate a little, then cover and leave for a couple of minutes before serving.