Chicken with Tomatoes and Capers
The English Kitchen
The English Kitchen
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  • olive oil
  • 2 cloves of garlic, peeled and lightly crushed
  • 150 g of cherry tomatoes, halved (Approximately 1 cup)
  • 2 boneless skinless chicken breasts, each sliced horizontally through the middle into two escallopes (4 pieces in total)
  • plain flour for dustingsalt and black pepper
  • 2 tsp freeze dried crumbled sage leaves (NOT powdered)
  • 3 TBS white wine
  • 2 TBS capers, drained and rinsed (the ones in vinegar)
  • 1 TBS chopped fresh flat leaf parsley



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