Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 4 small chicken breast halves (boneless, skinless, about 800 g)
- Sea salt and freshly ground pepper
- 4 anchovy fillets, finely chopped and mashed with a fork
- 4 garlic cloves, minced
- 1/4 cup dry white wine (60 ml)
- 1 x 400 g can Italian plum tomatoes (e.g. San Marzano)
- 1/4 -1/3 cup water (60-80 ml, to rinse the can)
- 2 tablespoons capers (in brine), drained
- 60 g pitted Kalamata olives, coarsely chopped (about 18-20 olives)
- Pinch of red chili flakes (optional)
- Chopped fresh parsley, to garnish
Instructions
- Start the puttanesca sauce: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and mashed anchovies, stirring for about 30 seconds until fragrant and the anchovies dissolve. Stir in the olives, capers, and white wine. Let it simmer for about 2 minutes until slightly reduced.
- Add tomatoes and simmer: Add the tomatoes with their juices, then pour in 60–80 ml water to rinse the can and add that as well. Gently crush the tomatoes with a wooden spoon. Bring to a simmer, then reduce heat to low and cook uncovered for 20–30 minutes, stirring occasionally, to allow the flavours to meld and develop. Season with freshly ground black pepper to taste (note: anchovies and capers provide enough salt).
- Prepare and cook the chicken: Meanwhile, pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Sear the chicken for 6–8 minutes per side, until golden and cooked through, depending on thickness.
- Finish and serve: Nestle the chicken into the puttanesca sauce and garnish with parsley. Serve and enjoy!
Nutrition
Notes
- For a more saucy, pasta-friendly version, double the sauce ingredients. Alternatively, use 2 large chicken breasts (500–600 g), butterfly into cutlets, and reduce cooking time. Taste before adding salt—the anchovies, olives, and capers already bring plenty of seasoning.