Chicken tenderloins with capers, tomato, basil and balsamic
600 g, chat variety, halved
3 clove(s), thinly sliced
250 g, halved
baby capers, rinsed, drained
1 tbs, white variety
mixed salad leaves
4 cup(s), (120g)
- Boil, steam or microwave potatoes until just tender. Drain.
- Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Cook chicken, turning, for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
- Heat remaining oil in same pan over medium-high heat. Cook garlic, stirring, for 1 minute or until fragrant. Add tomatoes and capers and cook for 2 minutes or until tomato has softened. Stir in vinegar and basil. Top chicken with tomato mixture and serve with potatoes and salad leaves.