• 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


  • 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.


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