Chicken Fillets with Olive & Capperi Pasta Sauce


  • 4 large chicken breasts
  • Olive oil for frying
  • Flour for dusting
  • Salt and pepper to taste
  • 1/2 – 1 jar TGS Co Olive & Caperi Pasta Sauce
  • 200ml red wine


  1. Cut large chicken fillets into 3, dust with seasoned flour
  2. Heat oil and fry until golden brown or grill chicken fillets on pre-heated griddle for 2 minutes on each side
  3. Drain any excess oil and add Olive & Caperi Pasta Sauce, cover and cook over low heat until tender
  4. Add wine and cook for a further 5 minutes, adjust seasoning to taste


  1. Serve with fresh garden vegetable or pasta and green salad