Chicken Puttanesca

November 1, 2011 § Leave a comment

What’s the #1 scariest pizza topping you can think of? (at least, for a child growing up in the U.S.) Yup that’s the one I decided to use in last night’s dinner. 8 year old Maya is so disappointed, but who knew? Anchovies in food actually are delicious and don’t really have a strong taste at all! I actually have never (knowingly) tried them, so I guess my childhood self was just jumping on the bandwagon to judge a topping before it was sampled.

My aunt gave me some awesome cookbooks for my birthday, and this recipe came from one of them. We had just returned from a wedding out of town, and we needed something simple to balance out all the junk we had been putting in our stomachs. This dish was super easy, and really really tasty. The tomatoes make it kind of sweet, but the olives and capers (and good old anchovy) balance that out with more of a sour/salty kick. I bet this is one of those dishes that’s even better the next day- too bad we regularly consume recipes that are supposed to feed 4 in one sitting.


  • 3/4 – 1 lb boneless, skinless chicken breasts cut into smaller pieces
  • salt and pepper
  • 1 T butter
  • 1 14 oz can sliced stewed tomatoes
  • 1 cup chopped pitted Kalamata olives
  • 3 cloves of garlic, minced
  • 1 anchovy fillet, minced
  • 2 tsp capers, minced
  • Parmesan, to top (optional)
  • Italian parsley to top (optional)

Season your chicken on both sides with salt and pepper. Melt the butter in a skillet over medium-high heat; when it’s melted, add the chicken and brown on both sides. (About 5 minutes per side). Set aside in a plate. Add your tomatoes to the pan, scraping up the brown bits on the bottom with a wooden spoon. Reduce heat to medium and let the tomatoes cook down for 5 minutes until the liquid is reduced. If you haven’t already minced up the other ingredients, this is a good chance to do so.

Add your garlic, capers, olives, and anchovy to the pan. Mix well, and allow the liquid to reduce more. When it is thickened enough for you, add the chicken back in the pan and mix well for all of the flavors to combine. Cook on low until the dish is heated and the chicken is cooked through. This is great over pasta, but you can eat it with anything. Garnish with fresh Parmesan and chopped parsley if you’d like.


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