Dinner
Chicken Puttanesca
Juicy chicken cutlets soak up a briny sauce of tomatoes, white wine, Kalamata olives, and capers, while garlic and anchovy add deep savor that clings to every bite.
- Total
- 32 min
- Prep
- 15 min
- Cook
- 17 min
- Serves
- 4
Nutrition per Serving
- Calories
- 284
- Protein
- 28g
- Carbs
- 10g
- Fat
- 13g
- Fiber
- 1g
- Sugar
- 6g
- Sodium
- 466mg
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 4 chicken cutlets (about 1 pound)
- 1/4 tsp salt, divided
- 1/4 tsp ground pepper, divided
- 2 clove garlic, minced
- 1 anchovy, minced
- 1/4 cup dry white wine
- 1 (14-ounce) can no-salt-added diced tomatoes
- 1/4 cup pitted Kalamata olives, coarsely chopped
- 1 tbsp capers, rinsed and coarsely chopped
- Chopped fresh parsley, for garnish
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat chicken dry and sprinkle with 1/8 teaspoon each salt and pepper. Add to the pan and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and anchovy; cook, stirring, until fragrant, about 30 seconds. Stir in wine, tomatoes and their juices and the remaining 1/8 teaspoon each salt and pepper. Cook, scraping up any browned bits, until reduced by half, about 10 minutes.
- Stir in olives, capers and any accumulated juices from the chicken. Nestle the chicken into the sauce and garnish with parsley, if desired.