skinless chicken breasts 2
flour 1 tbsp, well seasoned
red onion 1, halved and thinly sliced
celery 3 stalks, thinly sliced
cherry tomatoes 100g, halved
red wine vinegar 1 tbsp
sugar ½ tsp
flat-leaf parsley a small handful, chopped
watercress or rocket to serve
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.
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.