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Chicken Breasts with Tomatoes, Capers and Olives
Thin chicken cutlets seared quickly, then tucked into a tomato sauce brightened with oregano, capers and olives. The sauce is the one Italian cooks traditionally spoon over pan-fried beef steaks.
- YieldServes 4
- Hands-on30 min
- Total42 min
- Difficulty
Ingredients
- ½yellow onion, small
- 450 gfresh tomatoes, ripe, or 240 ml canned whole peeled tomatoes with their juice
- 450 gboneless skinless chicken breasts
- 2 tbspextra-virgin olive oil
- to tastesalt
- to tasteblack pepper, freshly ground
- 3 sprigsfresh oregano
- 12black olives
- 1 tbspcapers
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