Heat half the oil with the garlic in a large, nonstick frying pan.
Add the tomatoes with a little salt and fry over high heat until they are just starting to pucker. Lift them out onto a plate.
Add the remaining oil to the pan.
Lightly dust the chicken with flour on both sides. Put into the pan, add the sage and fry over medium-high heat until the underside is golden. Turn over and season with salt.
Put the garlic cloves on top of the chicken if they appear in danger of burning
Cook until the new underside is golden brown, then turn the chicken again and season with salt.
Add the wine, put the tomatoes on top of the chicken cutlets and throw in the capers and parsley.
Let it bubble up and evaporate a bit, then put on the lid and leave for a couple of minutes before serving.