Chicken Breast Puttanesca Style

Charmaine Lu -
  • 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