Eating on your own needn’t mean beans on toast, as this 20-minute supper proves


1 boneless, skinless chicken breast

a little seasoned flour, for dusting

1 tbsp olive oil

1 large ripe tomato, chopped

2 tsp capers

Handful olives

Chopped chives or parsley


Split the chicken breast almost in half and open it out like a book.

Bash with a rolling pin to flatten, then lightly coat in the seasoned flour.

Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through.

Remove from the pan and keep warm.

Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs.

Delicious with steamed potatoes.