Chicken Breast Puttanesca Style

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

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