Chicken Puttanesca

By mbmitch

Nutritional Information/Amount per serving:

Calories: 241
Fat: 9.9g
Saturated fat: 1.1g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 1.5g
Protein: 30.9g
Carbohydrate: 6.6g
Fiber: 1.4g
Cholesterol: 87mg
Iron: 1.2mg
Sodium: 602mg
Calcium: 33mg

Ingredients

• 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

Preparation

Step 1

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.