Chicken Puttanesca

• 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

1. 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; saute 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.

olive oil, skinless, fresh onion, garlic, tomato, green olives, fresh oregano, capers, red pepper, salt, anchovy fillet

Taken from www.myrecipes.com/recipe/chicken-puttanesca-0 (may not work)