Chicken Escalopes with Olive, Caper & Tomato dressing
4 large skinless chicken breasts, de-boned
1 cup flour, seasoned with salt & pepper for the dressing
1 cup large black Olives, pitted and roughly chopped
2 tbsp capers (if the capers you buy are packaged in salt, rinse and drain them before using)
1 cup cherry tomatoes, roughly chopped
1/2 cup olive oil juice of 1 lemon
1/2 cup fresh parsley, chopped
salt & pepper to taste
- Start by pounding the chicken between two layers of cling film until approximately 1cm thick.
- Coat the chicken in the seasoned flour and fry in a hot pan until browned on either side and cooked through (approximately 1-2 minutes per side).
- In the meanwhile, combine all the ingredients for the dressing and set aside.
- When the chicken is cooked, remove from the pan and serve topped with the dressing.
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