- 1 1/2 tablespoons olive oil, divided
- 4 (4-ounce) skinless, boneless chicken breast cutlets
- 1/4 cup minced fresh onion
- 3 garlic cloves, minced
- 2 cups chopped tomato
- 1/4 cup sliced green olives
- 1 tablespoon chopped fresh oregano
- 1 1/2 teaspoons capers, chopped
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 canned anchovy fillet, chopped
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil, onion, and garlic; sauté 1 minute. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally. Serve chicken with the tomato mixture.
