Chicken Cutlets in Tomato Caper Sauce

Take a large skillet with deep sides and fill it with just enough olive oil to coat the bottom of the pan. Heat the oil over medium high heat. While the oil heats up, whisk flour, oregano, garlic powder, salt and pepper together in a bowl. Dredge each of the chicken cutlets through the flour mixture to coat them, and then get them into the oil to brown for about 2–3 minutes on each side. They do not necessarily need to be fully cooked through at this point, just browned. Remove them to a plate and set them aside.

Add garlic to the pan and let it get fragrant for about 30 seconds. Then add crushed tomatoes, capers, chicken stock, basil and crushed red pepper. Let the sauce simmer for 5 minutes. Add chicken back in and simmer for another 15 minutes.

Take pan off heat and serve chicken immediately with lots of sauce on top. Rice on the side and salad make it an amazing complete meal!