Sometimes I suffer from a grave lack of creativity in the kitchen. The fridge is empty, that packet of taco mix isn’t looking so hot, and you’re hungry. It’s time to whip out that ever dependable recipe whose ingredients are easy to find at any local market (in my case, my local Middle Eastern shop with halal butcher in the back).

Chicken Escalopes with Tomatoes and Capers

One recipe that I always turn to is the chicken escalopes from Tessa Kiros’ Apples for Jam. I’ve made them many times in the past and even made them for Blai’s parents once when they came to visit. It’s quick and adaptable to any wine-like liquid I happen to have in the house. This time, I served them with a braised broccoli dish with garlic and chili and anchovies and fluffy white rice.

Chicken Escalopes with Cherry Tomatoes and Capers
adapted from Apples for Jam by Tessa Kiros
serves 2

1 large chicken breast, sliced into 4 escalopes (get your butcher to do this)
flour for dusting
olive oil
2 large handfuls of cherry tomatoes
3 tbsps white wine/dry sherry/Marsala wine/water
2 tbsps capers, drained and rinsed
salt and freshly ground pepper

Heat a saute pan over medium heat and add olive oil to coat the bottom. Add the cherry tomatoes and remove when they’ve started wrinkling in the heat (watch out, they’ll splutter!).
Dust both sides of the escalopes in flour and lay in a single layer in the pan. When golden on the bottom, flip over and fry the other side. When that side is golden too, add the liquid (I used Marsala wine this time) and watch it bubble bubble bubble. Add the cherry tomatoes back in with the chicken, add the capers too, and season with salt and pepper.
Cover the saute pan, turn down the heat and let it bubble away slowly. It will be ready in a few minutes though it can hold there for longer if you’re waiting for something else to finish cooking in the meantime.

Serve with white rice or mashed potatoes – both work to soak up the lovely gravy.