Mix up the tomato-caper dressing when you have a free minute, then store it in an airtight container in the refrigerator for up to one week. We spooned it over chicken tenders, which we lightly dusted with flour before pan cooking for a little crust. But, feel free to get creative! This simple condiment (grape tomatoes, capers, shallot, olives, and parsley) is also tasty over steak, pork chops, salmon, and even scrambled eggs.
1 small shallot, minced
1 small clove garlic, pressed or grated
2 cups halved grape tomatoes
1/2 cup chopped kalamata olives
4 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
1 pound chicken tenders or thin-cut chicken cutlets
Crusty bread, for serving
1. Mix the shallot, garlic, tomatoes, olives, three tablespoons olive oil, capers, parsley, red-wine vinegar, and 1/4 teaspoon each salt and pepper in a bowl; set aside. (Store in an airtight container for up to one week, if desired.)
2. Sprinkle the chicken with 1/4 teaspoon salt. Put the flour in a shallow dish and dredge the chicken, turning, until lightly coated on all sides, shaking off any excess.
3. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken until golden and cooked through, about three minutes per side. Serve topped with the tomato-caper dressing (with crusty bread on the side for soaking up the juice)!