Chicken Cutlets with Tomatoes & Capers

This recipe has been on my list of things to make since I saw Chelsee at We are not Martha make it a few months ago.  Well, I finally made it & I am not sure what took me so long.  Sage is one of my favorite underused herbs and I was so excited that this just complimented the chicken so well.  Also, at this point I am sure everyone knows about We are not Martha, but if not you really should check them out.  Susie & Chelsee are great people and their site is amazing.

Ingredients & Directions:

• About 8 T Olive Oil
• 4 Cloves Garlic, thinly sliced
• 2 C Halved & Washed Grape Tomatoes
• Salt
• 8 Chicken Cutlets
• Flour, for dusting
• Fresh Sage Leaves
• 1/3 C White Wine
• 3 T drained capers
• 4 handfuls of fresh greens (I used baby arugula)
• crushed red chile flakes

Pound the cutlets a bit till they’re a little flatter.  Lightly dust the chicken with flour on both sides, and set aside.

Heat half the oil with garlic in a large nonstick frying pan.  Add the tomatoes with a little salt and fry over high heat until they start to pucker.  Pour the oil and tomatoes out together into a little bowl and set aside.

Add the remaining oil to the pan.  Heat over medium heat. Add sage, and place chicken directly on top of sage leaves, frying until the underside of the chicken is golden and the sage is sticking to the chicken.  Turn over and season with salt.  Cook until the new underside is golden. 

Add the wine, tomato mixture, and capers.  Let it bubble up and evaporate a bit, then put the lid on and leave for a couple minutes before serving.

Lay chicken atop greens and top with some of the tomato caper pan sauce. Garnish with red pepper flakes if desired.  I served it with a small portion of jasmine rice.

(Steven)