I have to share this one for many reasons, firstly and most importantly, it is REALLY tasty. It is also very easy, cheap, low carb and low calorie. You could make this as a pasta dish if you wanted to bulk it up a bit or serve with some garlic bread but I was trying to be good and keep the pounds off!
10 minutes to prepare – 20 minutes to cook
Serves 2 or 4 if served with pasta/bread.
1 large punnet of cherry tomatoes – halved
1 heaped tablespoon of capers
1 tbsp caper vinegar from the jar
2 tsp sugar
4 garlic cloves peeled and thinly sliced
4 large chicken breasts
2 tbsp white wine vinegar
1 tsp chilli flakes – optional
Salt and pepper.
A handful of fresh basil.
First of all put the chicken in a plastic food bag and bash until half the thickness and season with salt and pepper this will help it to cook evenly. Heat 1 tbsp of oil in a large frying pan and then fry the chicken breasts for 2- 3 minutes on each side to get some colour then set aside.
Add a splash more olive oil and add the tomatoes, garlic and capers and stir on a medium heat for about 5 minutes until the tomatoes start to go soft taking care not to burn the garlic.
Add the caper vinegar, white wine vinegar, sugar, chilli flakes, a grind of salt and black pepper and a splash of water and bring to boil until it starts to thicken.
Put the chicken back into the pan and add a splash of water of the sauce is getting too thick – cover and simmer for 8 – 10 minutes until the chicken is cooked through.
Take out the chicken and thicken the sauce if needed by turning up the heat then pour over the chicken and decorate with some fresh basil leaves and a grind of black pepper over the top.
For a spicier dish just add more chilli flakes or fresh chilli – I get told off for putting chill in every meal though 😉
See – easy peasy!