Chicken Puttanesca recipe (Poultry)


Yield: 4 servings

4 oz chicken cutlets
6   chopped olive-oil-packed anchovies
2 tablespoons olive oil
some   salt and pepper
1 tablespoon reserved anchovy oil
1 can crushed tomatoes (15-ounce)
1 tablespoon minced garlic
½ cups chopped, pitted black kalamata olives
3 tablespoons capers
¼ teaspoons crushed red pepper flakes
some   chopped parsley

Posted by Caroline on Mar 17, 2011


Toss chicken cutlets with salt and pepper. In a large nonstick skillet, heat olive oil and reserved anchovy oil over medium heat. Sauté chicken and anchovies about 3 minutes. Add minced garlic, crushed tomatoes, kalamata olives, capers, and crushed red pepper flakes. Cook about 5 minutes. Garnish with chopped parsley.

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