Saturday, January 5, 2013
Chicken Puttanesca Style
I made a new recipe tonight that we BOTH liked!!! It is a twist on a traditional chicken with marinara sauce, called Puttanesca Style.
It was super easy and super fast - both DEFINITELY required for my ability. And it was a Weight Watchers recipe - so the points were automatically done for me!
The chicken & sauce are5 Points Plus. I added a cup of whole wheat penne pasta for 5 Points Plus, topped with 1 Tbsp of grated parmesan cheese, plus a cup of steamed green beans. The whole DELICIOUS meal was only 11 Points Plus!
Chicken Breast Sauté Puttanesca-Style
1-4 sprays Pam cooking spray
1 pound uncooked boneless skinless chicken breast(s)
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 tsp unsalted butter
3 clove(s) (medium) garlic clove(s), minced
1/2 tsp red pepper flakes
10 medium olive(s), black, sliced
1 Tbsp capers, rinsed and drained, chopped
14 oz canned diced tomatoes
Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper.
Slip the chicken into the skillet and cook until golden brown, about 5 minutes. Flip and continue cooking just until the chicken is cooked through, about 3 minutes more. Transfer the chicken to a plate and set aside.
Melt the butter in the same skillet and add the garlic and red pepper flakes; stir over the heat for 30-60 seconds.
Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes.
Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/3 cup sauce per serving.
For the best taste, don’t gray the chicken breasts in the skillet. Be patient and brown them (don't stir), giving them enough time over the heat and not over-crowding the pan. That caramelized flavor will permeate the meat — and will lie in little burned bits on the skillet’s bottom, waiting to be lifted off with this simple sauce of tomatoes, olives and capers.