Chicken breasts in puttanesca sauce
2 servings
15 minutes
Chicken breasts in puttanesca sauce are a passionate combination of tender meat with a rich tomato sauce that showcases the power of Italian cuisine. Puttanesca sauce, known for its spiciness, originated in Naples and combines anchovies, olives, and capers to create a bold flavor with subtle umami notes. Chicken infused with garlic, spices, and olive oil becomes juicy and flavorful. This dish is perfect for those who love vibrant tastes and want to add a touch of southern Italian atmosphere to their dinner. Serve it with rice, quinoa, or couscous to highlight the rich texture of the sauce. Its simplicity makes it an excellent choice for both a quick dinner and a festive table.
1
Cut the chicken breasts into small pieces (1.5 cm), season with a little salt and pepper. Chop the anchovies with a knife. Peel and mince the garlic.
- Chicken fillet: 400 g
- Salted anchovies in oil: 8 pieces
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
2
Heat 1 tablespoon of olive oil and 1 tablespoon of anchovy oil in a pan. Add to the warm oil and stir until the fish pieces dissolve.
- Salted anchovies in oil: 8 pieces
3
Place pieces of chicken in the pan and cook for about 3 minutes - the chicken should turn white.
- Chicken fillet: 400 g
4
Add garlic, tomatoes with juice, olives, capers, sugar, and chili flakes. Cook until the sauce thickens, about 2-3 minutes. Garnish with parsley and serve with rice, quinoa, or couscous.
- Garlic: 3 cloves
- Chopped tomatoes in their own juice: 400 g
- Olives: 14 pieces
- Capers: 2 tablespoons
- Sugar: pinch
- Chili pepper flakes: pinch
- Parsley: to taste