Chicken with agrodolce sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 skinless chicken breasts
- 1 tbsp flour, well seasoned
- olive oil
- 1 red onion, halved and thinly sliced
- 3 stalks celery, thinly sliced
- 100g cherry tomatoes, halved
- 1 tbsp red wine vinegar
- ½ tsp sugar
- a small handful flat-leaf parsley, chopped
- to serve watercress or rocket
Method
- STEP 1
Slice the chicken breasts in half horizontally so that you have four thin pieces. Cover with baking paper and flatten gently with a rolling pin or the bottom of a heavy pan. Dust with the seasoned flour, shaking off any excess.
- STEP 2
Heat 1 tbsp olive oil in a non-stick frying pan and brown the chicken well on both sides. Remove then cook the onion and celery in the same pan for 3 minutes and season. Add the tomatoes and cook for 3-4 minutes until they start to break down. Add the vinegar and sugar. Put the chicken back in the pan and cook for 3-4 minutes until cooked through then stir in the parsley. Serve with green salad.
