Ingredients
- 1 1/2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 4 skinless chicken breast fillets
- 250 g (9 oz) cherry tomatoes
- 60 ml (2 fl oz/1/4 cup) white wine
- 60 ml (2 fl oz/1/4 cup) good-quality chicken stock
- 2 tablespoons baby capers, rinsed and drained
- 1 cup basil leaves, torn
- Cooked fresh pasta, to serve
Method
1. Heat the oil in a large frying pan over medium heat. Cook the garlic for 3 minutes or until softened and lightly golden. Use a slotted spoon to remove the garlic from the pan.
2. Increase the heat to medium-high. Add the chicken fillets and cook for 2 minutes. Reduce the heat to medium and cook for another 8 minutes. Turn the chicken, add the tomatoes and cook for 5 minutes or until the chicken is cooked through and the tomatoes start to soften. Remove the chicken and tomatoes from the pan and cover loosely with foil to keep warm.
3. Return the garlic to the pan with the wine and stock, scraping any caramelisation from the base of the pan with a wooden spoon, and bring to the boil. Reduce the heat and simmer for 4 minutes or until reduced by half. Stir in the capers and basil. Return the chicken and tomatoes to the pan and toss to coat.
4. Serve the chicken and tomatoes with the pasta and drizzle over the sauce.
