Flash-in-the-pan chicken with burst tomato sauce

• servings: 2 servings

Ingredients

2 boneless, skinless chicken breasts (280–340 g/10–12 oz total)

Kosher salt; freshly ground black pepper

1 large French shallot

3 garlic cloves

Handful chives

75 ml (2½ fl oz) extra-virgin olive oil

Pinch of crushed chilli flakes

12 oz (340 g/2 cups) cherry tomatoes

2 tablespoons red wine vinegar

This works with 4 boneless, skinless chicken thighs or pork medallions

Basil, dill, tarragon or parsley can replace chives

A chopped large tomato or two can replace the cherry tomatoes

Half a red onion can replace the shallot

Use sherry vinegar instead of red wine vinegar

Directions

Pat the chicken breasts dry and season both sides with salt and black pepper. Place them between two sheets of greaseproof (waxed) paper or plastic wrap and, using a rolling pin or meat mallet, pound them out to about 5 mm (¼ in). Thinly slice the shallot into rings, thinly slice the garlic cloves and thinly slice the chives. Set all these things aside separately.

Heat a large frying pan over medium–high. Add 3 tablespoons oil, then place the chicken in the frying pan. Press down on the breasts firmly with a spatula to ensure the chicken is making good contact with the surface of the pan, then cook, undisturbed, until the underside is deep golden brown and there is a thick band of cooked flesh around the edge, 4–6 minutes. About halfway through, lift up the breasts from one corner and let oil flow underneath, then place them back down. Turn breasts and cook until light golden brown on second side and just cooked through, 1–2 minutes more. Transfer the chicken to a plate.

Lower the heat to medium and add the remaining oil. Add the garlic and shallot and cook, stirring, until the shallot is translucent and garlic is starting to turn light golden brown, 1–2 minutes. Season with salt and a pinch of chilli flakes. Add the tomatoes and cook, stirring occasionally, until their skins start to shrivel, 4 minutes. Using the back of the spoon, gently smash tomatoes until they split open and release their juices (don’t flatten them, simply encourage them to burst), then cook until slightly saucy, 2 minutes more. Add the vinegar and stir to combine. Remove from the heat and stir in chives. Spoon burst tomato sauce over chicken breasts.