Monday, 14 February 2011

chicken escalopes with tomatoes & capers

I came across this recipe whilst experiencing an extreme craving for capers.  Mmmm capers, olive oil & parsley .... match made in heaven? I. Think. So.
This recipe is from Apples for Jam by Tessa Kiros.

Serves 4

About 4 tablespoons of olive oil
2 garlic cloves, peeled and squashed a bit
150g cherry tomatoes, halved
4 chicken escalopes (free-range please!)
plain (all-purpose) flour, for dusting
2 sage sprigs
3 tablespoons of white wine or water
1 tablespoon of drained capers in vinegar, rinsed
1 tablespoon of chopped parsley

Heat the oil in a large non-stick frying pan.  Add the tomatoes with a little salt and fry over a high heat until they just start to pucker.  Lift them out on 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 a medium heat until the underside is golden brown, then turn the chicken again and season with salt.  Add the wine, put the tomatoes on top of the chicken escalopes and throw in the capers and parsley.  Let it bubble up and evaporate for a bit, then put on the lid and leave for a couple of minutes before serving.

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