Rinse the salt-packed capers under running water and drain them well.

Halve the cherry tomatoes and black olives; finely chop the parsley if using.

Lightly coat all chicken breast slices with the all-purpose flour and shake off excess flour.

Heat 2 tbsp extra virgin olive oil in the large frying pan over medium heat.

Add the whole garlic clove and lightly brown it until fragrant.

Add the halved cherry tomatoes and cook them until they begin to soften.

Stir in the black olives and rinsed capers; cook for 2 minutes.

Place the floured chicken breast slices in the pan and cook for 4 to 5 minutes.

Turn the chicken slices and cook for another 4 to 5 minutes until golden and cooked through.

Season the pan with salt and black pepper, then stir gently to combine the sauce.

Pour in the dry white wine and simmer over medium-low heat until slightly reduced.

Stir until the cooking liquid becomes lightly creamy, then remove the garlic clove.

Garnish with fresh parsley and serve the Mediterranean chicken hot.

Before serving, garnish with chopped fresh parsley.