Serves 2 people
Ingredients:
2 large chicken breasts ( sliced to make 6 slices)
1/2 cup of unbleached flour
1/4 cup of extra virgin olive oil
5 whole cloves of garlic (do not chop)
1 dozen plum tomatoes cut in quarters ( you can use whatever tomatoes you have in your garden)
1/4 cup of cooking sherry wine
2 tsp of non pariel capers
1/3 cup of pitted kalamata olives
2 TBS of fresh coarsely chopped parsley
2 fresh sprigs of rosemary (leaves only)
Procedure:
- Dredge the chicken pieces in flour.
- Using a cast iron pan, line pan with Extra virgin Olive Oil. Sear both sides of the floured chicken in the hot cast iron pan with EVOO.
- Put chicken aside draining on paper towels.
- In another pan with the rest of the extra virgin olive oil saute the 5 whole garlic cloves until light brown.
- Add the cut tomatoes to the pan along with coarsely chopped parsley, rosemary, and the 1/4 cup of cooking sherry. Let simmer on medium heat until tomatoes start to break down.
- Add the capers and olives. Let simmer until the tomatos are fully broken down.
- Add the prepared chicken scallopini and let simmer for 15 minutes until chicken is fully cooked.
- And it’s ready to serve!
- PS I don’t add salt since the capers and kalamata olives are salty enough!