2 (720g total) large chicken breasts
1 1/2 tsp each mixed dried herbs and fennel seeds
Good pinch of chilli flakes
2 tbs extra virgin olive oil
50g salted butter, chopped
1 tbs drained baby capers
190g pitted marinated mixed olives
300g cherry tomatoes on the vine
1/3 cup (80ml) white wine
1/2 cup (125ml) chicken stock
250g block aged parmesan, rind removed, three-quarters grated and remaining chopped
1/4 cup small tarragon leaves
Toasted crusty bread, rubbed with garlic and drizzled with extra virgin olive oil, to serve
Lemon wedges and rocket leaves, to serve
Place chicken breasts on a cutting board. Working with one at a time, rest your hand firmly on top, then use a large sharp knife to slice breasts in half horizontally to create 2 thin fillets per breast. Season on both sides, then sprinkle evenly with dried herbs and chilli, patting down to adhere.
Heat oil and butter in a large, deep frypan over medium-high heat. Once the butter melts and is foaming, add the chicken and cook on one side only for 2 minutes. Transfer chicken to a plate and cover to keep warm.
Fry the capers in the same pan over medium-high heat for 30 seconds, then add the olives and tomatoes. Cook, gently shaking the pan occasionally, for 2 minutes or until tomatoes start to soften. Add wine and simmer for 2 minutes, then stir in the stock, grated parmesan and tarragon leaves. Return chicken to the pan, uncooked-side facing down. Simmer, basting chicken with pan juices, for 2-3 minutes until chicken is just cooked and tomatoes have collapsed slightly. Remove pan from heat and top with chopped parmesan. Cover and rest for 2 minutes or until the parmesan has melted. Season well with salt flakes and freshly ground black pepper.
Serve straight to the table in the pan with toasted crusty bread, lemon wedges and rocket leaves alongside.