- olive oil
- 2 cloves of garlic, peeled and lightly crushed
- 1 cup (150g) fresh cherry tomatoes, halved
- 2 boneless skinless chicken breasts, each sliced in half horizontally through the middle into two escallopes (4 pieces in total)
- plain flour for dusting
- salt and black pepper to taste
- 2 tsp freeze dried crumbled sage leaves (NOT powdered)
- 3 TBS white wine
- 2 TBS capers, drained and rinsed (the ones in vinegar)
- 1 TBS chopped fresh flat leaf parsley
Cherry Tomatoes
Cherry tomatoes bring a bright, sweet acidity to the dish. Halving them helps them cook quickly and “pucker” slightly, concentrating their flavour . Their freshness is what gives the sauce its lively, summery character.
Garlic
Lightly crushed garlic cloves are cooked right in the oil with the tomatoes, infusing the whole dish with gentle warmth rather than sharpness . Leaving them in the pan after removing the tomatoes keeps that flavour base going.
Chicken Breasts
The chicken breasts are sliced horizontally into escallopes, which means they cook quickly and evenly while staying tender . This also helps them brown beautifully in the pan.
Flour
A light dusting of flour helps the chicken brown and gives the sauce a bit of body without making it heavy . Readers note that rice flour or arrowroot work perfectly for gluten‑free versions.
Freeze‑Dried Sage
Freeze‑dried crumbled sage (not powdered) adds a fragrant, savoury note that complements both chicken and tomatoes . Powdered sage would be too strong and muddy the flavour.
White Wine
Just a splash of white wine lifts the sauce and adds brightness. It cooks off quickly, leaving behind depth rather than alcohol . Chicken stock or even water can be used instead.
Capers
Capers packed in vinegar bring a salty‑tangy pop that balances the sweetness of the tomatoes and richness of the chicken. Rinse them before adding so they don’t overpower the dish.
Fresh Parsley
A handful of chopped flat‑leaf parsley stirred in at the end brightens the whole dish and adds fresh herbal lift.
- Heat a splash of olive oil in a large non stick frying pan. Add the garlic and tomatoes, season lightly and fry over high heat until they are just beginning to pucker a bit. Scoop the tomatoes out onto a plate and set aside. Leave in the garlic. (Don't let anything brown. The tomatoes should be only lightly cooked and just releasing their juices.)
- Season the slices of chicken breast to taste and dredge lightly with flour, patting it into the meat and shaking off any excess. (You want them coated, but not overly so. Too much flour would thicken the sauce too much.)
- Heat another splash of olive oil in the pan. Add the sage and cook for about a minute and then add the chicken slices, presentation side down. (If you have fresh sage leaves, these will give an even better flavor than the crumbled dried sage leaves.)
- Fry over medium high heat until they are golden and then flip them over and brown the other sides. (Don't over cook them. It won't take very long for them to turn golden brown and cook through.)
- Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporates somewhat. (This is where your sauce starts to form.)
- Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear. (The interior temperature of the chicken should register 165*F/74*C)
- Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious. (Spoon the pan juices over top of each serving of chicken along with the cherry tomatoes and capers.)
.jpg "Chicken with Cherry Tomatoes and Capers")
⭐ Prep Smart
Have everything ready before you start — this dish cooks quickly, so mise en place is your friend.
Slice the chicken horizontally into escallopes for fast, even cooking. This is key to keeping the meat tender.
Halve the cherry tomatoes so they cook just enough to soften and pucker without turning mushy.
⭐ Build Great Flavour
Frizz the tomatoes and garlic over high heat until they just begin to pucker — this concentrates their sweetness beautifully.
Dust the chicken lightly with flour to help it brown and give the sauce a lovely body. Shake off excess so it doesn’t clump.
Use freeze‑dried sage, not powdered — it gives a fresher, more aromatic flavour.
⭐ Sauce Success
Don’t worry about the wine — it bubbles off as it cooks. If you prefer not to use wine, chicken stock or even water works well.
Let the sauce bubble briefly after adding wine, tomatoes, capers, and parsley. This reduces and concentrates the flavours.
Cover and rest off the heat for a few minutes before serving — the chicken finishes gently and stays moist.
⭐ Serving Tips
Boiled and buttered new potatoes are the perfect simple side — they soak up the bright tomato‑caper sauce beautifully.
Want a richer finish? A splash of cream stirred in at the end is a reader‑approved variation that makes the sauce velvety.
⭐ Scaling & Substitutions
Easily doubles or triples — just make sure your pan is large enough to hold the extra chicken pieces.
Gluten‑free option: rice flour or arrowroot works beautifully for dusting the chicken. Readers have done this with great success.
Chicken Scallops with Cherry Tomatoes & Capers
This is a real favorite chicken dish in our home. Tender and juicy and loaded with flavor. It is incredibly simple to make.
Ingredients
- olive oil
- 2 cloves of garlic, peeled and lightly crushed
- 1 cup (150g) fresh cherry tomatoes, halved
- 2 boneless skinless chicken breasts, each sliced in half horizontally through the middle into two escallopes (4 pieces in total)
- plain flour for dusting
- salt and black pepper to taste
- 2 tsp freeze dried crumbled sage leaves (NOT powdered)
- 3 TBS white wine
- 2 TBS capers, drained and rinsed (the ones in vinegar)
- 1 TBS chopped fresh flat leaf parsley
Instructions
- Heat a splash of olive oil in a large non stick frying pan. Add the garlic and tomatoes, season lightly and fry over high heat until they are just beginning to pucker a bit. Scoop the tomatoes out onto a plate and set aside. Leave in the garlic.
- Season the slices of chicken breast to taste and dredge lightly with flour, patting it into the meat and shaking off any excess.
- Heat another splash of olive oil in the pan. Add the sage and cook for about a minute and then add the chicken slices, presentation side down.
- Fry over medium high heat until they are golden and then flip them over and brown the other sides.
- Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporates somewhat.
- Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear.
- Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious.
Notes
This can easily be doubled or even tripled if you have a pan large enough. Don't worry about the wine, it bubbles off. If you really don't want to use it you can use chicken stock, or even water.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’re looking for an easy, comforting bake that turns simple ingredients into something truly delicious, this Cheesy Cauliflower Bake is a recipe you’ll want to keep close. Tender cauliflower is folded into a savoury, cheesy mixture and baked until golden, creating a hearty dish that works beautifully as a main or a side. It’s budget‑friendly, family‑pleasing, and wonderfully versatile — perfect for busy weeknights, potlucks, or anytime you’re craving warm, homestyle comfort. This is one of those dependable casseroles that reheats well, freezes well, and always earns a spot on the table.
- 1 small head of cauliflower, trimmed and broken into florets (about 4 cups)
- 1 medium onion, peeled and chopped
- 1/2 small green pepper, trimmed and chopped
- 1 clove garlic, peeled and minced
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 1/2 TBS butter
- 1/2 cup (120ml) whole milk
- 3 large eggs
- 3/4 cup of baking mix (90g) You can find my recipe for a homemade baking mix here.
- 1 cup (113g) grated strong cheddar cheese
- My head of cauliflower was approximately 6 inches in diameter. So not overly large. You want enough to lay comfortably in one layer in the baking dish once you have broken it up into florets.
- My onion was about the size of an Indian Rubber Ball.
- You will need about 1/3 cup of chopped green pepper.
- My garlic was not a large clove, but more on the smaller side.
- I use salted butter as that is all I keep in the house.
- I use whole milk for the same reason. Its all I keep in my house.
- I buy my eggs from Peltons. Free range and organic.
- I used my own homemade baking mix but you can use a store bought readymade mix or even a gluten free mix.
- I like to use a white cheddar. Strong/sharp. If you want you can use one which is dyed orange. It's a matter of personal choice. Just make sure it has a nice strong flavor.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish and set aside. (I used a Pyrex glass baking dish, which is about 3 inches deep.)
- Melt the butter in a large skillet. Add the onions, peppers, and cauliflower. Cook, stirring occasionally, over medium heat for 7 to 8 minutes until beginning to soften. (I find that it helps to cover it slightly with a lid. Don't let anything brown.)
- Add the garlic and oregano. Season to taste with salt and black pepper. Cook for a further minute, then pour into the prepared baking dish. Spread it all out evenly. (Try to make sure the onions and peppers are evenly distributed amongst the cauliflower.)
- Whisk the eggs, cheese and baking mix together until smooth. Pour evenly over top of the vegetables in the baking dish. (Just drizzle it all over as best as you can. The mixture is thick.)
- Bake in the preheated oven for 35 to 40 minutes until golden brown and set. (A knife inserted near the center should come out clean.)
- Cut into squares to serve.
1. Soften the veggies properly
Make sure the cauliflower and onions are nicely softened in the skillet before baking — the recipe calls for 7 to 8 minutes of cooking until tender .
2. Grease the casserole dish
The original instructions say to use a greased 8 inch square baking dish. This helps to make cleanup a lot easier.
3. Season well
Adding salt, pepper, garlic powder, or even jalapeños boosts the flavour beautifully .
4. Mix up the veggies
You can easily swap in broccoli or use a half‑and‑half mix. You can even use a frozen California mix of veggies with great success (cauliflower, broccoli and carrots)
5. Gluten‑free? Use GF Bisquick
If you’re gluten‑intolerant, simply use a gluten‑free Bisquick or homemade GF baking mix .
6. Add meat if you like — just drain it well
Ground beef or diced chicken can be added directly to the mixture. You may need to use a larger dish depending on how much you add.
7. Add fresh herbs for brightness
A sprinkle of chopped parsley adds colour and freshness, though it’s optional .
8. Serve it as a main or a side
It’s versatile — enjoy it with a garden salad, or serve alongside beef, pork, or chicken.
Cheesy Cauliflower Bake
Simple to make and quite delicious. This makes a great side dish or a fabulous main for the veggies in your life.
Ingredients
- 1 small head of cauliflower, trimmed and broken into florets (about 4 cups)
- 1 medium onion, peeled and chopped
- 1/2 small green pepper, trimmed and chopped
- 1 clove garlic, peeled and minced
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 1 1/2 TBS butter
- 1/2 cup (120ml) whole milk
- 3 large eggs
- 3/4 cup of baking mix (90g) You can find my recipe for a homemade baking mix here.
- 1 cup (113g) grated strong cheddar cheese
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish and set aside.
- Melt the butter in a large skillet. Add the onions, peppers, and cauliflower. Cook, stirring occasionally, over medium heat for 7 to 8 minutes until beginning to soften.
- Add the garlic and oregano. Season to taste with salt and black pepper. Cook for a further minute, then pour into the prepared baking dish. Spread it all out evenly.
- Whisk the eggs, cheese and baking mix together until smooth. Pour evenly over top of the vegetables in the baking dish.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and set.
- Cut into squares to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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