For two people
3 small chicken breasts
2 table spoons of flour
1 tea-spoon of granary mustard
half a glass of dry white wine
salt and pepper
a splash of extra-virgin olive oil
Capers and Olives (if you like)
Cut the breast into small pieces (you can either use a knife or scissors), put in a bowl, add the flour, salt, pepper, and the granary mustard.
Once hot, add the chicken making sure all the pieces are well separated so that they can brown uniformly.
After they have browned both sides (1-2 minutes each side), add the wine and cook it off (2 minutes), add capers and olives (capers are quite salty, just add couple of tea spoons). Turn the heat down and cover for 15-25 minutes (it depends on the size of the pieces, if you are not sure, cut one in half and make sure the juices run out clear!).
Once they are done, you can leave move them to a plate and cook some noodles to go with it!