Coat the chicken cutlets

• Mix the flour, salt and pepper in a bowl.
• Coat the chicken cutlets in the seasoned flour and set aside.

Build the tomato base

• Heat the olive oil in a large pan.
• Add the halved cherry tomatoes, sliced garlic, capers and black olives.
• Season with black pepper only, no salt needed.

Cook down the tomatoes

• Cook the tomatoes and garlic until slightly softened and cooked down.

Add the chicken and sear

• Lay the coated chicken cutlets in the pan with the tomatoes and olives.
• Sear on one side, then flip the cutlets over.

Deglaze with white wine and finish

• Pour in the white wine.
• Lower the heat, cover the pan and let cook until the chicken is tender and juicy.

Plate and serve

• Serve the chicken with the tomato, olive and caper juices spooned over.
• Serve with bread to dip in the sauce.