Pan-fried chicken with tomatoes and capers

Slice the chicken breasts into thin pieces. Heat 60 ml olive oil in a large frying pan and fry the chicken over a medium to high heat for 3-4 minutes until golden. Remove from the pan and set aside. Heat 25 ml of the olive oil and sauté the garlic for one minute. Add the remaining oil, lemon juice and rind, tomatoes, capers, basil and seasoning to taste and stir for a further two minutes to make a hot dressing. Pile the chicken onto large dinner plates, then spoon over the dressing and scatter with fresh basil leaves. Serve with baby potatoes and green vegetables.
Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes