Chicken cutlets with tomatoes and capers from Apples for Jam cookbook
 
 
This is the kind of dish my mother-in-law has taught me to make — she is such an inspiration. You can add a couple of olives or anything else you think might be appreciated. I like to serve this with some pan-fried potatoes with rosemary and sage or even just my <g class="gr_ gr_87 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="87" data-gr-id="87">favorite</g> bread. Buy chicken cutlets from your butcher, or buy one chicken breast and thinly slice it horizontally into four thin slices.
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Let it bubble up and evaporate a bit, then put on the lid and leave for a couple of minutes before serving.
Recipe by My Cookbook Addiction at http://www.mycookbookaddiction.com/2012/11/14/chicken-cutlets-with-tomatoes-and-capers-recipe-from-apples-with-jam-cookbook/