- 5 tbsp olive oil
- 2 garlic cloves, peeled and squashed
- 1 cup cherry tomatoes, halved
- 4 chicken cutlets
- all purpose flour, for dusting
- 2 sage sprigs
- 4 tbsp white wine or water
- 1½ tbsp drained capers or caperberries in vinegar, rinsed
- 1½ tbsp chopped parsley
- Heat half the oil with the garlic in a large non-stick frying pan. Add the tomatoes with a little salt and fry over high heat until they are just starting to pucker. Lift them out onto a plate.
- Add the remaining oil to the pan. Lightly dust the chicken with flour on both sides. Put into the pan, add the sage and fry 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 in danger of burning. Cook until the new underside is golden brown, then turn the chicken again and season with salt. Add the wine, put the tomatoes on top of the chicken cutlets and throw in the capers and parsley.
- Let it bobble up and evaporate a bit, then put on the lid and leave for a couple of minutes before serving.
Author: Tessa Kiros
Publisher: Andrew McMeel Publishing
Cost: US $29.95
Disclosure: Apples for Jam – A Colorful Cookbook was sent to me by Andrew McMeel Publishing for review.