Poulet à la sauce agrodolce

Ingrédients

• 2 skinless chicken breasts
• 1 tbsp flour well seasoned
• olive oil
• 1 red onion halved and thinly sliced
• 3 stalks celery thinly sliced
• 100 g cherry tomatoes halved
• 1 tbsp red wine vinegar
• 1/2 tsp sugar
• a small handful flat-leaf parsley chopped
• to serve watercress or rocket

Préparation

1. 1

   Slice the chicken breasts in half horizontally so that you have four thin pieces. Cover with baking paper and flatten gently with a rolling pin or the bottom of a heavy pan. Dust with the seasoned flour, shaking off any excess.

2. 2

   Heat 1 tbsp olive oil in a non-stick frying pan and brown the chicken well on both sides. Remove then cook the onion and celery in the same pan for 3 minutes and season. Add the tomatoes and cook for 3-4 minutes until they start to break down. Add the vinegar and sugar. Put the chicken back in the pan and cook for 3-4 minutes until cooked through then stir in the parsley. Serve with green salad.