Flattened chicken with tomato sauce

SERVES 4

Ingredients:

4 small skinless boneless chicken breast halves (preferably freerange), about 4oz (115g) each

1 tbsp all-purpose flour

2 tbsp olive oil

1 onion, very finely diced

2 garlic cloves, grated

1 x 14oz (400g) can diced tomatoes, with juices

sea salt and freshly ground black pepper

Method:

1 Sandwich each chicken breast between 2 large sheets of plastic wrap, and pound with a meat mallet or the side of a rolling pin until evenly flattened and about ¼in (6mm) thick. Season well with salt and pepper, dust with the flour, and set aside.

2 Heat 1 tablespoon of the oil in a large frying pan over low heat. Add the onion, and cook for 5 minutes until soft. Add the garlic, and cook, stirring, for about 10 seconds.

3 Stir in the tomatoes and their juices and bring to a boil. Reduce the heat to a low simmer, and cook for about 20 minutes, stirring occasionally. Season well with salt and pepper

4 Meanwhile, heat the remaining oil in another frying pan over high heat. Add the chicken, and cook for 10–15 minutes, turning once, until golden and cooked through. Remove from the pan and serve immediately with the rich tomato sauce spooned over the top.

Flattened chicken with tomato sauce