There are normally only two of us eating in this house and so I normally try to cut recipes in half for us, or create dishes which are simple and make just enough for two. It's not that hard to do really. And you can normally multiply up with no problems at all.
I found myself with an abundance of cherry tomatoes on Saturday last and so I decided that I would incorporate them somehow into our supper. I also had chicken breasts. Chicken and tomatoes go really well together. One only need to look at delicious recipes such as Chicken Cacciatore or Chicken Parmesan to see that this is true.
This recipe goes together very quickly so I would suggest you have all of the ingredients ready and hand before you start. The chicken breasts are cut into two escallopes horizontally which makes for quick cooking . . .
The cherry tomatoes are cut in half as well, for quick cooking. I saw a really interesting and helpful little video on how to that really quickly the other day. You can see it here. It's a slap on the forehead, why didn't I think of that kind of a thing! (It really does work!)
The tomatoes are quickly frizzed in some olive oil along with some garlic. You dust the chicken pieces with some flour and salt and pepper and then brown them in the same pan, along with some sage. It doesn't take very long at all as they are only half as thick as they normally are.
A splash of white wine, a few capers . . . . bubble bubble bubble, a handful of chopped parsley and presto chango, you have tender moist chicken with a delicious sauce of cherry tomatoes and capers, that will please any meat loving man. The Toddster loves this. I always serve it with some boiled new potatoes. It goes down a real treat, and goes together lickety split. If you are looking for a quick, easy and delicious supper and are feeling a tad bit lazy, this is your perfect meal! Looks like you slaved all day, but took literally minutes.
*Chicken with Cherry Tomatoes and Capers*
Serves 2Printable Recipe
Quite simply delicious. Quick to make.
olive oil2 dloves of garlic, peeled and lightly crushed150g of cherry tomatoes, halved (Approximately 1 cup)2 boneless skinless chicken breasts, each sliced horizontally
through the middle into two escallopes (4 pieces in total)plain flour for dusting
salt and black pepper2 tsp freeze dried crumbled sage leaves (NOT powdered)3 TBS white wine2 TBS capers, drained and rinsed (the ones in vinegar)1 TBS chopped fresh flat leaf parsley
Heat a splash of olive oil in a large non stick frying pan. Add the garlic and tomatoes, season lightly and fry over high heat until they are just beginning to pucker a bit. Scoop the tomatoes out onto a plate and set aside. Leave in the garlic.
Season the slices of chicken breast to taste and dredge lightly with flour, patting it into the meat and shaking off any excess. Heat another splash of olive oil in the pan. Add the sage and cook for about a minute and then add the chicken slices, presentation side down. Fry over medium high heat until they are golden and then flip them over and brown the other sides.
Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporates somewhat. Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear. Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious.
Note - This can easily be doubled or even tripled if you have a pan large enough. Don't worry about the wine, it bubbles off. If you really don't want to use it you can use chicken stock, or even water.
