- I totally hear you (I’m the same way)!
- Have I got a few recipes for you!
Puttanesca-Style Chicken Breasts
4 5-ounce boneless, skinless chicken breasts
salt (about 1/2 teaspoon)
freshly ground black pepper (about 1/2 teaspoon)
1 tablespoon olive oil
1 tablespoon butter
3 medium garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup sliced pitted Kalamata olives
1 tablespoon capers, drained and rinsed
1 15-ounce can diced tomatoes
- Pat chicken breasts dry with paper towels and season with salt and pepper. Heat a large nonstick skillet over medium heat.
- Add olive oil to skillet and swirl to coat. Add chicken breasts and cook until well browned, about 6 minutes. (If they are sticking, allow them to cook a bit longer before turning…they will release from the pan surface when they are browned enough).
- Flip the chicken breasts over and cook the other side until well browned, about 5 more minutes. (You can check for doneness by inserting an instant-read thermometer into the center of one breast. It should register 165 degrees F). Transfer the cooked breasts to a plate.
- Melt the butter in the same skillet, then add the garlic and red pepper flakes. Stir briefly (about 20 seconds) to release the aromas.
- Add the olives and capers to the skillet, then dump in the tomatoes. Bring the mixture to a simmer, scraping up any browned bits.
- Turn the heat down to low and simmer the sauce slowly until it has thickened a little, about 3 minutes.
- Return the chicken breasts to the skillet, along with any juices that have accumulated on the plate. Cook for about 2 minutes to allow the breasts to just warm through.