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.
- Serve with vegetables of your choice.