Puttanesca-Style Chicken

• 1/4 cup Italian-seasoned breadcrumbs
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 4 (4-ounce) skinless, boneless chicken thighs
• 1 tablespoon olive oil
• 2 cups thinly sliced onion
• 1 garlic clove, minced
• 2 tablespoons capers
• 2 tablespoons chopped pitted kalamata olives
• 1 (12-ounce) bottle beer
• 2 cups cooked medium egg noodles (about 1 1/2 cups uncooked pasta)

1. Combine breadcrumbs, salt, and pepper in a zip-top plastic bag; seal and shake well to combine. Add chicken; seal and shake well to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 2 minutes on each side or until browned. Remove chicken from pan.
3. Add onion to pan; saute 2 minutes or until tender. Add garlic; saute 1 minute. Add capers, olives, and beer; cook 1 minute or until liquid almost evaporates, stirring frequently.
4. Return chicken to pan. Cover, reduce heat, and simmer 20 minutes.
5. Increase heat to medium; cook, uncovered, 5 minutes. Serve chicken over noodles.

italianseasoned breadcrumbs, salt, black pepper, skinless, olive oil, onion, garlic, capers, olives, egg noodles

Taken from www.myrecipes.com/recipe/puttanesca-style-chicken (may not work)