For picky eaters I can usually serve chicken, or something with red sauce at least and have a modicum of success. But sometimes the grown-ups in the house need more flavor, and I'd like to think that I'm training the little palates to enjoy future recipes. This is a one pot dinner (always awesome!) from Eating Well that ended up being a winner. The olives and capers add a nice little briny depth to the sauce. Yum!
- 2 Tablespoons extra virgin olive oil, divided
- 4 chicken cutlets
- 1/4 teaspoon salt, divided
- 2 cloves of garlic, minced
- 1 anchovy, minced (I skip this one when I make it)
- 1/4 cup dry white wine
- 1 14oz can of no salt added diced tomatoes
- 1/4 cup pitted Kalamata olives, coarsely chopped
- 1 Tablespoon capers, rinsed and coarsely chopped
- Chopped fresh parsley for garnish
Step 1: 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.
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.
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Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.