Chicken Puttanesca

Name: Chicken Puttanesca
Ingredients: 1 1/2 tablespoons olive oil, divided; 4 (4-ounce) skinless, boneless chicken breast cutlets; 1/4 cup minced fresh onion; 3 garlic cloves, minced; 2 cups chopped tomato; 1/4 cup sliced green olives; 1 tablespoon chopped fresh oregano; 1 1/2 teaspoons capers, chopped; 1/2 teaspoon crushed red pepper; 1/4 teaspoon salt; 1 canned anchovy fillet, chopped

11 ingredients

1 steps

Ingredients

1 1/2 tablespoons olive oil, divided
4 (4-ounce) skinless, boneless chicken breast cutlets
1/4 cup minced fresh onion
3 garlic cloves, minced
2 cups chopped tomato
1/4 cup sliced green olives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons capers, chopped
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 canned anchovy fillet, chopped

Directions

1

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil, onion, and garlic; saute 1 minute. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally. Serve chicken with the tomato mixture.