1.Dip the halved crosswise chicken breast in flour, seasoning with salt and pepper.
2.Warm a large skillet with high-heat, put the chicken breast in, cook until it turns golden brown on both sides. Transfer to a plate.
3.In the same skillet, add minced onion, sauté until fragrant, add minced garlic, cooking wine, stir fry then turn down to law heat. Add tomato sauce, chicken stock, dice tomato. Season with oregano powder and place the chicken in the skillet. Simmer for 7-8 minutes.
4.After simmer, add drained capers, pickled olives and a lemon. Sprinkle chopped basil leaves.
5.Place the polenta and chicken on the plate, garnish with house special salad.