You may have heard of Spaghetti Puttanesca, well here is the poultry Puttanesca – a great way to dress up some chicken breast in this quick and easy recipe.
1 ½ T Olive oil
4 x 4-ounce chicken breasts
1 small finely chopped onion
2 garlic cloves. Crushed
4 tomatoes chopped (use a can if you don’t have any fresh ones)
2 ounces chopped black olives
1 T chopped oregano – or ½ T dried oregano
1 ½ t chopped capers, rinsed and drained
½ dried chilli flakes
½ t salt2 fillets of canned anchovies, chopped.
Use half the oil to coat a non-stick pan.
Sauté the chicken breasts turning occasionally until cooked through. Remove from pan and keep warm.
Put the remaining oil into the pan. Gently sauté the onions and garlic without them going brown, for about 10 minutes – add a drop of water if they are browning too quickly. Once they are translucent, add the remaining ingredients and cook over a medium heat until the sauce has reduced and is starting to thicken slightly and come together.
Place the chicken back into the sauce for a minute or two to heat up and then serve.