Chicken breast sauté puttanesca-style
Uncooked boneless skinless chicken breast(s)
20 oz, (4 5-ounce breasts)
½ tsp, freshly ground
3 medium clove(s), minced
Red pepper flakes
½ tsp, or to taste
10 medium, black, sliced
1 Tbsp, rinsed and drained, chopped
Canned diced tomatoes
14½ oz, (1 can)
- Heat oil in large nonstick skillet over medium heat. Sprinkle chicken with salt and black pepper and add to skillet. Cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and set aside.
- Melt butter in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring, 30 seconds. Stir in olives and capers; pour in tomatoes. Bring to simmer, scraping up any browned bits on bottom of skillet. Reduce heat to low and simmer gently, just until slightly reduced, about 3 minutes.
- Return chicken and any accumulated juices to skillet; cook just until warmed through, about 2 minutes.
- Serving size: 1 chicken breast and about ⅓ cup sauce