Tomatoes and capers transfer chicken breasts, adding salt and a sweet tang.
2 Tbsp olive oil for chicken breasts 1 tsp crushed coriander seeds Few rosemary sprigs Finely grated zest of 1 lemon Salt, flaky sea salt and freshly ground black pepper 4 free-range skinned and boned chicken breasts, rinsed and patted dry 3 Tbsp capers, drained ¼ cup olive oil for capers 1 cup cherry tomatoes, halved 2-3 Tbsp white wine or rosé Extra virgin olive oil for drizzling Rocket leaves and mint to accompany Lemon wedges for serving
1 Put 2 tablespoons of olive oil in a shallow dish. Add crushed coriander seeds, rosemary sprigs and lemon zest and season with plenty of black pepper. Add chicken breasts and turn them to coat in marinade. Leave for 30 minutes.
2 Pat capers dry with paper towels. Heat ¼ cup olive oil in a small frying pan (skillet) over medium-high heat. Add capers and fry for several minutes, stirring often, until they open up and turn slightly brown. Remove with a slotted spoon, transferring to a plate lined with paper towels.
3 Pan-fry chicken breasts in a heated non-stick frying pan (skillet) over medium heat until lightly golden on both sides and just cooked through. Season with salt and transfer to a plate. Add tomatoes to pan, cut side down, and cook for a few minutes until they start to brown and soften – don’t cook them too long or the skins will separate from the flesh – then spoon them on top of the chicken breasts.
4 If the pan is very hot, let it cool for a few minutes. Add the wine, swirl it around, scrape up any residue on the bottom of the pan with a spoon then let the juices bubble a bit to drive off the alcohol. Pour juices over the chicken breasts and top with capers. Add an accompaniment of rocket and mint leaves, and drizzle everything with extra virgin olive oil. Serve immediately with lemon wedges.
This dish also works with a mash, or with an orzo salad or something similar. If you have a choice, opt for larger capers, rather than very tiny ones.