Ingredients

• About 8 Tb. olive oil
• 4 cloves garlic, thinly sliced
• 2 c. halved and washed cherry tomatoes
• salt
• 8 chicken cutlets (or “chicken tenders”)
• flour for dusting
• 8 fresh sage leaves
• 1/3 c. white wine or water
• 3 Tb. drained capers
• four big handfuls of fresh greens (arugula, spinach, or romaine)
• crushed red chile flakes

Directions

1. Distribute greens on four plates.

2. Pound the cutlets a bit till they’re a little flatter and roughly uniform size. Lightly dust the chicken with flour on both sides, and set aside.

3. Heat half the oil with garlic in a large nonstick frying pan. Add the tomatoes with a little salt and fry over high heat until they start to pucker. Pour the oil and tomatoes out together into a little bowl and set aside.

4. Add the remaining oil to the pan. Heat over medium heat until oil is shimmering. Add sage, and place chicken directly on top of sage leaves, frying until the underside of the chicken is golden and the sage is sticking to the chicken. Turn over and season with salt. Cook until the new underside is golden. Add the wine, tomato mixture, and capers. Let it bubble up and evaporate a bit, then put the lid on and leave for a couple minutes before serving.

5. Lay chicken atop greens and top with some of the tomato caper pan sauce. Garnish with red pepper flakes if desired.

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