Chicken with olives & capers (339 cals)

1. Split chicken breast almost in half and open it out. Give it a bash to flatten, then coat in the seasoned flour. Heat oil in pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from pan and keep warm. Add the tomato, capers, olives and water to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and add chopped parsley. Lovely with a few wee boiled tatties.