Dd's Chicken Anchovy Olio

CHICKEN ANCHOVY OLIO

 

12 oz. chicken breast, cut into 1-inch cubes
garlic salt, freshly cracked black pepper

½ c flour, as needed

2 TB olive oil
½ (2 oz.) can anchovies

2 TB garlic, chopped

2 TB capers, drained

½ c. white wine
salt and freshly cracked black pepper, to taste

6 oz pasta, cooked according to package directions

garnish: chopped Italian parsley, grated parmesan cheese

Generously season chicken pieces with garlic salt and pepper. Dredge in flour. Brown chicken in oil in a skillet over medium heat.  Drain on paper towels; set aside. 

Into skillet, dissolve anchovies in remaining oil. Add garlic, capers and white wine stirring until reduced completely. Return chicken to skillet; heat through. 

Serve over pasta. Garnish with parsley and cheese. Serves 2.