Chicken Puttanesca is a delicious Italian dish that is full of flavor and easy to make. This dish consists of pan-fried chicken breasts that are cooked in a flavorful tomato sauce loaded with olives, capers, garlic, and onions. The sauce is usually seasoned with oregano, chili peppers, anchovy, and olives. The result is a rich, flavorful sauce that is perfect for smothering the chicken breasts.
When served, the chicken breasts are accompanied by a side of pasta and a sprinkle of fresh parsley for garnish. The pasta can be any type of short noodle, such as spaghetti, penne, or farfalle. The dish is hearty and satisfying, and can be enjoyed as a family-style meal or served as an entrée.
For a vegetarian option, the chicken can be replaced with eggplant slices or tofu. The eggplant or tofu should be lightly brushed with olive oil and pan-fried before being added to the sauce. The dish can also be made lighter by reducing the amount of olive oil and adding more vegetables, such as bell peppers.
Ingredients
4 thin boneless, skinless, chicken breasts
1 1/2 tbsp olive oil
1/2 cup minced onion
3 cloves of minced garlic
1 28oz can of San Marzano tomatoes, chopped with puree
1/4 cup sliced black olives
1 tsp oregano
1 tbsp capers
1 chili pepper, seeded and chopped
1 anchovy fillet, chopped
Method
Add 1 tbsp olive oil to a large skillet and heat over medium-high heat.
Add chicken and cook for 2-3 minutes per side, until juices run clear.
Remove chicken to a plate and add 1/2 tbsp olive oil, garlic, and the onion to the skillet.
Saute for about 2 minutes and then add the tomatoes, capers, pepper, oregano, olives, and anchovy.
Bring to a slow simmer and cook for 10-12 minutes, until sauce is slightly thickened.
Pour sauce over chicken and serve, with or without pasta.
