Chicken Breast Sauté Puttanesca-Style
2
Points®
Total time: 33 min • Prep: 18 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Juicy chicken breasts are served on a well-seasoned tomato sauce. Tastes great and looks fantastic – perfect for a small gathering.
Ingredients
Olive oil cooking spray
1 spray(s)
Uncooked boneless skinless chicken breast
1¼ pound(s)
Table salt
½ tsp(s)
Black pepper
½ pinch(es), freshly ground
Unsalted butter
2 tsp(s)
Garlic
3 clove(s), large, minced
Red pepper flakes
½ tsp(s)
Olives
10 medium, black, sliced
Capers
1 tbsp(s), rinsed and drained, chopped
Canned diced tomatoes
14 oz
Instructions
1
Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper.
2
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, and an instant-read meat thermometer inserted into the center of one chicken breast registers 165°F, about 3 minutes more. Transfer the chicken to a plate and set aside.
3
Melt the butter in the same skillet and add the garlic and red pepper flakes; stir over the heat for 30 seconds.
4
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.
5
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.
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