Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve over pasta or with crusty whole-grain bread so you can enjoy every bit of this olive- and caper-studded sauce.

EatingWell Magazine, January/February 2022

Gallery

Credit: Greg DuPree

Recipe Summary

active:
10 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat chicken dry and sprinkle with 1/8 teaspoon each salt and pepper. Add to the pan and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.

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  • Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and anchovy; cook, stirring, until fragrant, about 30 seconds. Stir in wine, tomatoes and their juices and the remaining 1/8 teaspoon each salt and pepper. Cook, scraping up any browned bits, until reduced by half, about 10 minutes.

  • Stir in olives, capers and any accumulated juices from the chicken. Nestle the chicken into the sauce and garnish with parsley, if desired.

Nutrition Facts

3 oz. chicken & 1/3 cup sauce
284 calories; protein 28g; carbohydrates 10g; dietary fiber 1g; sugars 6g; fat 13g; saturated fat 2g; cholesterol 84mg; sodium 466mg; potassium 502mg.
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