4 servings (serving size: 1 chicken cutlet and about 1/3 cup tomato mixture)
1 1/2 tablespoons olive oil, divided
4 (4-ounce) skinless, boneless chicken breast cutlets
1/4 cup minced fresh onion
3 garlic cloves, minced
2 cups chopped tomato
1/4 cup sliced green olives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons capers, chopped
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 canned anchovy fillet, chopped
How to Make It
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to 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 remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally. Serve chicken with the tomato mixture.
My husband and I really enjoyed this recipe. We didn't have the capers or the anchovy fillet so we made the recipe without those, and it was tasty. It will probably be even better when we add the capers. I'm not an anchovy fan, so will probably always omit that.
This was very delicious! The olives, capers, & anchovy provided just the right amount of saltiness. The only thing I would have done differently is to pound the chicken flat so it would cook more quickly and evenly.