1 tbsp. vegetable oil
1 1/2 lbs. chicken cutlets 1/2 inch thick
1/2 tsp. salt
1/2 tsp. ground pepper
2 tsp. minced garlic
1 (14 oz.) can plum tomatoes
1/2 c. pitted black olives
2 tbsp. chopped fresh parsley
1 tbsp. drained capers
4 oz. egg noodles

Heat oil in a large skillet over medium heat. Sprinkle both sides of cutlets with salt and pepper. Add half the cutlets to the skillet and saute just until cooked through 1 1/2 to 2 minutes per side. Transfer to serving platter and keep warm in oven. Repeat with remaining cutlets.

Add garlic to skillet and cook stirring constantly 30 seconds. Add tomatoes, stirring and breaking up tomatoes with a wooden spoon until thickened about 5 minutes. Stir in olives, parsley, and capers; heat through. Spoon sauce over cutlets. Serve with pasta. Cook egg noodles 4 to 6 minutes in 3 quarts of boiling water. Drain well.