Chicken Puttanesca 10 minutes - 2 servings
Recipe Details
Ingredients
- boneless chicken breasts, cut in half lengthways to cook faster
- Kosher salt and ground black pepper
- dried oregano
- garlic cloves
- Saclà Puttanesca sauce
- pitted Kalamata olives
- capers
- Fresh parsley, chopped for garnish
Instructions
- Rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides.
- Heat 1 tbsp oil in a large skillet over medium heat.
- Add chicken and cook, until cooked through and golden-brown on both sides, about 10-12 minutes. Set aside on a plate. You might have to cook the chicken in batches to avoid overcrowding the pan, so divide the oil if so.
- Add the remaining 1 tbsp of oil to the hot skillet, and sauté the garlic for 1 minute.
- Add in Saclà Puttanesca sauce and oregano.
- Simmer over low heat partially covered, for 8-10 minutes, until the sauce thickens.
- Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.
- Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.