Chicken Puttanesca

 

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Chicken Puttanesca

Ingredients

1 1/2 tablespoons olive oil, divided

4 (4-ounce) skinless, boneless chicken breast cutlets

½ cup instant flour (Wondra)

½ cup minced fresh onion

3 garlic cloves, minced

2 cups chopped tomatoes

1/4 cup sliced green olives

1 tablespoon chopped fresh oregano or ½ teaspoon dried

1 1/2 teaspoons capers, chopped

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 teaspoon anchovy paste

Directions

Salt and pepper cutlets and lightly coat in flour

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to the 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 the remaining ingredients. Bring to a simmer, and cook for 10 minutes or until sauce is slightly thickened, stirring occasionally. Return chicken to the sauce and heat. 

Serve over pasta