Yesterday was a good day. For breakfast, I had scrambled eggs, bacon and coffee. Lunch was salad nicoise. For dinner, I had roast chicken and a cosmopolitan (easy on the cranberry juice). I had dinner out with two fabulous colleagues at a high-end steakhouse in Toronto (I'm not a big steak eater). They ordered a bunch of sides for the table: potatoes, popovers, maple-glazed carrots. I did not eat any of those but I wanted to!
Anyway, here is a recipe for Chicken Puttanesca. Enjoy and have a great day!
Chicken Puttanesca
Prep time: 10 minutes; Cooking time 8 minutes
Cut 4 six oz. chicken cutlets into ½ pieces and toss with ½ teaspoon of salt and ½ teaspoon of pepper. Chop 6 olive-oil packed anchovies. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of anchovy oil over medium heat. Saute chicken and anchovies until the chicken turns white – should take about three minutes. Add 1 tablespoon of minced garlic; 1 15 oz can of crushed tomatoes, ½ cup of chopped and pitted black kalamata olive; 3 tablespoons of capers and ¼ teaspoon of crushed red pepper flakes. Cook until sauce thickens and chicken is cooked through – about give minutes. Garnish with chopped parsley if desired.
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