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.