Chicken Breast Puttanesca Style
Chicken Breast Puttanesca Style



  • 1 chicken breast fillet
  • Seasoned flour for dusting
  • 1 tbsp olive oil
  • 1 ripe tomato, chopped
  • 2 tsp capers
  • Handful of black pitted olives
  • Splash of red wine
  • Chopped parsley
  • With a sharp knife, slice horizontally almost all the way through the chicken breast, so you can open it out like a book. Bash with a rolling pin until flattened, then coat in the seasoned flour. Heat up the oil in a frying pan and cook the chicken for 4 mins on each side, or until crisp and golden. Remove and keep warm.
  • Add the capers, olives, tomato and a splash of wine to the pan and season to taste. Simmer for 4 mins or until the tomato breaks down, then spoon all over the chicken and scatter with chopped herbs. Serve with mashed potato - delicious!
10 mins
1 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box