Chicken Puttanesca

Name: Chicken Puttanesca
Ingredients: 2 tablespoons olive oil; 1 14 lbs boneless skinless chicken breast halves; 3 garlic cloves, minced; 1 (10 1/2 ounce) can condensed French onion soup; 1 (14 1/2 ounce) can diced tomatoes, undrained; 13 cup pitted kalamata olive, cut in half; 3 tablespoons rinsed and drained capers; 18 teaspoon crushed red pepper flakes; 2 teaspoons anchovy paste

9 ingredients

10 steps

Ingredients

2 tablespoons olive oil
1 14 lbs boneless skinless chicken breast halves
3 garlic cloves, minced
1 (10 1/2 ounce) can condensed French onion soup
1 (14 1/2 ounce) can diced tomatoes, undrained
13 cup pitted kalamata olive, cut in half
3 tablespoons rinsed and drained capers
18 teaspoon crushed red pepper flakes
2 teaspoons anchovy paste

Directions

1

Heat the oil in a 10-inch skillet over medium-high heat.
2

Add the chicken and cook for 10 minutes or until well browned on both sides.
3

Remove the chicken from the skillet.
4

Reduce the heat to medium.
5

Add the garlic to the skillet and cook and stir for 1 minute.
6

Stir in the soup, tomatoes with liquid, olives, capers, red pepper and anchovy paste, if desired, and heat to a boil.
7

Cook for 10 minutes or until the soup mixture is reduced to 2 cups.
8

Return the chicken to the skillet.
9

Reduce the heat to low.
10

Cook for 5 minutes or until the chicken is cooked through.