Time
40 minutes
Serves
4
Difficulty
Easy
Ingredients
225g chicken breast
250g canned whole peeled tomatoes, drained, deseeded, and chopped
1 scallion
1 clove of garlic
15 green olives
15 capers
extra virgin olive oil, as needed
salt and pepper, to taste
flour, to coat the chicken
Method
Prepare the chicken breast by cutting away any connective tissue. Cut the breast lengthwise into slices and dip in the flour to coat. Shake to get rid of excess flour. Heat a little extra virgin olive oil in a non-stick skillet, add the chopped garlic and scallion and sauté until lightly golden, taking care they do not burn. Add the tomatoes.
Rinse the capers well and add them to the pan. Add the olives cut into rounds, and then add the chicken slices. Season with salt and pepper and cook until the chicken has cooked through. If the sauce dries out during cooking, add a little water to the sauce.
The chicken puttanesca is ready when the breasts are tender.
