Chicken Puttanesca

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! 

Chicken Puttanesca
INGREDIENTS:
-  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

DIRECTIONS:
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.

​Step 2:
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.

Step 3:
Stir in olives, capers and any accumulated juices from the chicken. Nestle the chicken into the sauce and garnish with parsley, if desired.