Chicken Puttanesca

For the last two years, we’ve had some of our college friends over on New Year’s Day. It seems that by the time New Year’s Day hits, the craziness of the holidays is officially over and we can carve out a few hours just to hang out.

This year, we did an Italian theme for lunch. I picked this chicken because it was so quick to cook – there’s nothing worse than being stuck in the kitchen for hours when you have guests! I did all of the chopping, measuring and prepping ahead of time so it only took me about 20 minutes while our friends were over.

And, it was so good. We served this with angel hair pasta, garlic bread and salad.

Chicken Puttanesca
(from Cooking Light June 2011)
Serves 4 

1 1/2 T. olive oil, divided
4 (4-oz.) skinless, boneless chicken breast cutlets
1/4 c. minced fresh onion
3 garlic cloves, minced
2 c. chopped tomato
1/4 c. sliced green olives
1 T. chopped fresh oregano
1 1/2 t. capers, chopped
1/2 t. crushed red pepper
1/4 t. salt
1 canned anchovy fillet, chopped

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; sauté 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.

Linked up with Eat at Home’s Ingredient Spotlight: Tomatoes.


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