Chicken Escalope With Tomatoes and Capers

1. 1

   Heat half the oil with the cloves of garlic in a large nonstick frying pan.

2. 2

   Add tomatoes with a little salt and fry over high heat until they just begin to wilt a bit and the skin puckers.

3. 3

   Remove from the pan and set aside.

4. 4

   Add the remaining oil to the pan and heat.

5. 5

   Lightly dust the chicken with salt and pepper and the flour on each side, patting to remove excess.

6. 6

   Put into the pan, add the sage and fry over medium high heat until the underside is golden.

7. 7

   Turn over.

8. 8

   Put the garlic cloves on top, cooking until the underside is golden again.

9. 9

   Turn again, add the wine, put the tomatoes on top and add the capers and parsley.

10. 10

    Let it bubble up and evaporate a bit, throw on a lid and set aside for a few minutes off the heat before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.