Chicken Puttanesca

From inthekitchenwithkath.com

(Adapted from an idea in Mark Bittman’s Kitchen Express)

Serves 4

4 small or 2 large boneless, skinless chicken breasts

6 olive-oil-packed anchovies, diced

½ - 1 teaspoon of the olive oil from the anchovies

1 tablespoon olive oil

2 medium tomatoes, diced (or 1 can diced tomatoes)

1 tablespoon minced garlic

½ cup chopped black olives

3 tablespoons capers

½ teaspoon crushed red chile flakes

1. If using 2 large chicken breasts, cut them in half lengthwise to make 4 cutlets

2. Heat the olive oil and the oil from the anchovies in a large skillet.

3. Add the chicken and anchovies and cook for about 3 minutes.

4. Turn the chicken and add the tomatoes, garlic, black olives, capers, and chile flakes.

5. Cook until the chicken is thoroughly cooked, about 3 or 4 more minutes.

6. Serve the chicken topped with the sauce.