Chicken Puttanesca
Serve over pasta or with crusty whole-grain bread so you can enjoy every bit of this olive- and caper-studded sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 4 chicken cutlets (about 1 pound)
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 2 cloves garlic, minced
- 1 anchovy, minced
- ¼ cup dry white wine
- 1 (14-ounce) can no-salt-added diced tomatoes
- ¼ cup pitted kalamata olives, coarsely chopped
- 1 tablespoon capers, rinsed and coarsely chopped
- chopped fresh parsley for garnish
Directions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat chicken dry and sprinkle with 1/8 teaspoon each salt and pepper. Add to the pan and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and anchovy; cook, stirring, until fragrant, about 30 seconds. Stir in wine, tomatoes and their juices and the remaining 1/8 teaspoon each salt and pepper. Cook, scraping up any browned bits, until reduced by half, about 10 minutes.
- Stir in olives, capers and any accumulated juices from the chicken. Nestle the chicken into the sauce and garnish with parsley, if desired.
