Dd's Chicken Puttanesca

This looks super yummy, especially knowing that it has anchovies in it!

 

CHICKEN PUTTANESCA

 

1 ½ # chicken breast, cubed

Salt, freshly ground black pepper

½ tsp. Italian seasoning

Flour as needed

2 TB olive oil

6-8 anchovy filets, with oil

1 medium onion, chopped

3 large garlic cloves, minced

14 oz. can whole peeled San Marzano tomatoes

¼ c. kalamata/black olives, sliced

2 TB capers

1 tsp. oregano

½ tsp. red pepper flakes, optional

Garnish: chopped Italian parsley, additional olives, capers

 

Season chicken well with salt, pepper and Italian seasoning on both sides. Dredge chicken in flour. In a medium skillet over medium-high heat, brown chicken in oil. Transfer chicken to a serving plate. Set aside.

Reduce heat to medium. Saute anchovy filets with oil. Cook 2 minute until melted. Add onion, cook 3-4 minutes until wilted. Add garlic, saute 2 minutes. Stir in tomatoes, olives, oregano and red pepper flakes. Bring sauce to a simmer 10-12 minutes. Return chicken into skillet. Allow to simmer 5 minutes. 

For service:  Garnish with parsley and additional olives and capers as desired.  Serves 2-3.