06 April 2010


Deliciously simple.
This, with one bite, became my i've-had-a-log-day-but-still-want-a-decadent-dinner recipe.
I suggest you give her a try.
And buy the book while you're at it. 
Bonus: it looks really cute on a shelf. On the counter. Anywhere, really. 

olive oil
sea salt
1 tbsp garlic, or more, if you so wish
1 C cherry tomatoes, halved
4 chicken cutlets
all-purpose flour
4 tbsp white wine
1 1/2 tbsp drained capers
1 1/2 tbsp chopped parsley

heat a few tablespoons of olive oil in a nonstick skillet.
add tomatoes and garlic. sprinkle with salt. cook til tomatoes start to pucker. remove and set aside.
add some more oil.
lightly dust the chicken with flour. saute over med-high heat until underside is golden. flip and do the same.
add the wine. put the tomatoes on top of the chicken. throw in the capers and parsley.
let the juices bubble up and evaporate a bit. cover with the lid. simmer for a few minutes.
serve immediately.

mmm...okay...that did it. I am off to rummage through the leftovers.
Enjoy your day.
And I hope, your dinner.

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