Have you all ever heard of In Praise of Leftovers? Cause it’s my newest favorite food blog! There are so many times I stand in front of my fridge starring at everything trying to decide what in the world I should make. Then I close the fridge and open it back up 5 minutes later in hopes that something good has magically appeared 
You know you do it too! Sarah, the woman behind In Praise of Leftovers, saw this “issue” and bases her blog around the idea of pulling the random bits you find in your fridge and pantry to create wonderful dishes.
As I was looking at her site the other day I saw a recipe for Chicken Cutlets with Tomatoes and Capers ) that looked and sounded so delicious! I was craving capers, I was actually eating them straight out of the jar and figured I should just make a real meal with them! I checked out the ingredient list and realized I had everything in my pantry and fridge except sage and tomatoes so I headed to the grocery store to pick them up… so simple!
Here’s what you need:
• About 8 tablespoons olive oil
• 4 cloves garlic, thinly sliced or minced
• 2 cups halved and washed cherry/grape tomatoes
• salt
• 8 thinly sliced boneless chicken breasts (or chicken cutlets or chicken tenders)
• flour for dusting
• 8 fresh sage leaves (I ended up using more!)
• 1/3 cups white wine or water (I used Sweet Pea apple wine… so good, it has hints of apple in it)
• 3 Tablespoons drained capers
• 4 handfuls of fresh greens
• crushed red chile flakes (if desired)
Here’s what you do:
• Lightly dust the chicken with flour on both sides and set aside.
• Heat half of the oil with garlic in a large nonstick frying pan. Add tomatoes and a little salt and fry over high heat until tomatoes start to pucker. Pour the oil and tomatoes out together in a bowl and set aside.
• Add the rest of the oil to the same pan. Heat over medium heat. Add sage and place chicken directly on top of sage leaves.
• Fry the chicken until the underside is golden and the sage is sticking
• Turn over and season with salt. Cook until the other underside is golden. Add the wine, tomato mixture, and capers. Allow everything to bubble up and evaporate a bit then place the lid on and let sit for a couple minutes.
• Lay chicken atop greens and top off with some of the tomato caper pan sauce. Garnish with red pepper flakes.
As I was eating this I was excited just thinking about eating the leftovers the next day for lunch… I guess that’s a sign of a good meal, right?! 
This is a nice and light dish (I went back for seconds, yum!) and also the perfect Summer dinner with the fresh tomatoes and heaps of greens. Muy delicioso!
Also… don’t skip the sage. I got a little nervous my grocery store wouldn’t have it since that’s happened before, but this dish neeeeeds the sage. When it turns nice and golden brown on the edges it’s just lovely!
[Chels]
