Pour over the fillets salt and pepper and powder them softly with the cornflour. Warm in a deep nonstick frying pan the olive oil and fry the fillets until they becone rosy -hued from both sides.
Take off the fillets from the frying pan and pour the onions. Saute them until they wither up. Add the wine. Boil again until the alcohol steams and mash the mixture in the blender. Pour again the mashed mixture in the frying pan. Add the tomatoes and mix until they become soft.
Add in the end the olives. Scald the caper for 1-2 minutes and then drain it. Pour in the sauce the caperi and the chicken fillets, so that they gain taste. Serve after you garnish with a little bit of parsley.