The Classic And Elegantly Healthy Chicken Puttanesca

October 7, 2016

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This simple dish proves the old saying that you don’t need a plate full of “fancy” to have an outstanding meal.

That’s not a saying? Well, it should be!

There isn’t a better way to honor this healthy, old-school Italian dish, than perhaps by enjoying it with your whole heart and stomach!

Ingredients

To make chicken puttanesca, you’ll need:

  • 1 ½ tablespoons of olive oil, divided
  • 4 skinless, boneless chicken breast cutlets
  • ¼ cup of minced fresh onion
  • 3 minced garlic cloves
  • 2 cups of chopped tomato
  • ¼ cup of sliced green olives
  • 1 tablespoon of chopped fresh oregano
  • 1 ½ teaspoons of capers, chopped
  • ½ teaspoon of crushed red pepper
  • ½ teaspoon of salt
  • 1 canned anchovy fillet, chopped

Preparation

Heat a large non-stick skillet over medium-high heat, add 1 tablespoon of oil to it, and swirl to coat the skillet with oil. Add the chicken to the pan and cook it for 5 minutes (or until it’s done), while turning it over once.

Remove the chicken from the pan, but make sure to keep it warm. Add the remaining 1 ½ teaspoons of oil, onion, and garlic to the pan, and sauté everything for 1 minute.

Add the tomato, oregano, capers, red peppers, salt, and anchovy to the pan, bring everything to a simmer, and let it cook for 9 minutes (or until the sauce has slightly thickened) while stirring occasionally. Serve the chicken with the tomato mixture.