– 600 gr of chicken breast sliced
– 1 tablespoon salted capers
– 180 gr tomato and olive sauce Salvagno
– dry white wine
– extra virgin olive oil Salvagno;1 sprig of Basil
– 1 garlic clove (optional)
– salt and pepper
Flattened chicken breast slices with a meat Mallet, placing them between two sheets of baking paper.
Rinse the capers in a bowl of warm water for 10 minutes and rinse.
Dip the chicken cutlets in flour and shake them to eliminate the excess. Heat 4-5 tablespoons extra virgin olive oil Salvagno in a large frying pan and heat over high heat 1-2 minutes to hand the sliced chicken, pour a glass of white wine and let evaporate.
Lower the heat and add the capers properly wrung, if you also want the garlic that then take out, and the tomato sauce and olives Salvagno. Continue cooking for another 5 min season with salt and pepper, sprinkle with Basil and serve with a drizzle of extra virgin olive oil Salvagno.