As posted on Boston.com

SAUCE

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 4 anchovy fillets, chopped
• 1 teaspoon crushed red pepper
• 1/2 teaspoon dried oregano
• 1/2 cup red wine
• 2 tablespoons capers
• 1 cup pitted Kalamata olives
• 2 cans (28 ounces) diced tomatoes
• Salt and black pepper, to taste
  1. In a large flameproof casserole over medium heat, heat the olive oil. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until softened.
  2. Add the anchovies, red pepper, and oregano. Cook, stirring constantly, for 1 minute or until the spices release their aromas.
  3. Add wine, and simmer until it reduces by half.
  4. Add the capers, olives, tomatoes, salt, and pepper. Bring to a boil, lower the heat to medium, and simmer for 20 minutes, or until tomatoes form a chunky sauce. Taste for seasoning and add more salt and black pepper, if you like.
  5. Reserve 2 1/2 cups sauce for the penne. Set the remaining sauce aside for the chicken.
  

CHICKEN

• 4 skinless, boneless chicken breast halves
• Salt and black pepper, to taste
• 2 tablespoons canola oil
  1. Heat oven at 400 degrees. Place the chicken breasts, 2 at a time, between 2 large sheets of plastic wrap. Use the smooth side of a meat mallet or the bottom of a heavy skillet to pound the breasts to about 1/2-inch thickness. Sprinkle with salt and black pepper.
  2. In a large heavy skillet with a heatproof handle, heat the canola oil over high heat. Add the chicken and cook for 4 to 5 minutes or until golden on the bottom. Turn and transfer the skillet to the oven.
  3. Continue cooking the chicken for 5 minutes or until it is cooked through. Transfer to a plate.
  4. Return the skillet to high heat. Add the puttanesca sauce that you reserved for the chicken. Bring the sauce to a boil. Place 1 chicken breast half on each of 4 dinner plates. Top each breast with puttanesca sauce. Garnish with broccoli rabe.
  Karoline Boehm Goodnick

Labels: Chicken with puttanesca sauce

This entry was posted by Jacqui Pini, on Monday, June 14, 2010. You can leave your response .

“Chicken with puttanesca sauce”