Steps

1. Slice the chicken breast thinly.
   🕒 01:54
2. Lightly pound the thicker parts of the chicken breast. (Key Tip!) Avoid making it too thin; leave some thickness.
   🕒 03:10
3. Season both sides of the chicken breast with salt (to taste) and black pepper (to taste).
   🕒 03:34
4. Remove the core from the tomatoes and roughly chop them into bite-sized pieces.
   🕒 04:21
5. Halve the olives lengthwise.
   🕒 04:45
6. Lightly dust the chicken breast with all-purpose flour (for dusting).
   🕒 04:58
7. Heat olive oil (to taste) in a frying pan, arrange the chicken breast, and sear until golden brown on one side.
   🕒 05:15
8. Flip the chicken breast, sear lightly on the other side, then remove from the pan. (Key Tip!) It's not necessary to cook it through completely at this stage.
   🕒 07:55
9. Add olive oil (to taste) to the same frying pan and sauté the onion. (Key Tip!) Scrape up any browned bits from the chicken while sautéing. Don't overcook the onion.
   🕒 09:19
10. Return the chicken breast to the pan and increase the heat slightly.
    🕒 09:37
11. Add about 100cc of cooking white wine (rice wine) and cook off the alcohol.
    🕒 09:54
12. Add the olives and 2 tbsp of capers, and stir briefly.
    🕒 09:57
13. Add the tomatoes and oregano (to taste), then mix. (Key Tip!) The aroma of oregano is crucial. Store-bought is fine.
    🕒 10:19
14. When the liquid reduces, add water as needed. (Key Tip!) The flour coating will thicken the sauce. Finish quickly.
    🕒 10:50
15. Once the chicken is cooked through and the tomatoes have softened, reduce the heat.
    🕒 11:08
16. Finally, add fresh basil (to taste), mix everything together, and serve.
    🕒 11:22