Agrodolce means sweet and sour in Italian. This dish cooks thin escalopes of chicken in a tomato, onion and red wine vinegar sauce for a punchy super low-cal and low-fat dish.
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.
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.
2 skinless chicken breasts
1 tbsp flour, well seasoned
1 red onion, halved and thinly sliced
3 stalks celery, thinly sliced
100g cherry tomatoes, halved
1 tbsp red wine vinegar
½ tsp sugar
a small handful flat-leaf parsley, chopped
to serve watercress or rocket