Prepare the chicken breast by cutting away any connective tissue and cut the breast lengthwise into slices and dip in the flour to coat. Shake to get rid of excess flour. Heat a little extra virgin olive oil in a non-stick skillet, add the chopped garlic and scallion and sauté until light golden, taking care they do not burn. Add the San Marzano DOP tomatoes.
Rinse the capers well and add to the pan with the olives cut into rounds, and then add the chicken slices. Season with salt and pepper and cook until the chicken is cooked through. If the sauce dries out during cooking, add a little water to the sauce.
The chicken puttanesca is ready when the breasts are tender.