Quick Chicken Sauté with Tomatoes, Black Olives & Basil

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Serves two.

To learn more, read:
Dinner in a Skillet: Five Quick Chicken Sautés
by Maryellen Driscoll
from Fine Cooking
Issue 53
Last Edit Date: 6/30/2011 10:26:54 AM

Try serving this sauté tossed with ziti or spooned over steaming polenta.

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2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
Kosher salt and freshly ground black pepper
1-1/2 Tbs. olive oil
2 cloves garlic, minced
2 large anchovy fillets, mashed to a paste (about 1-1/2 tsp.)
1/4 tsp. finely grated orange zest
1 can (14-1/2 oz.) diced tomatoes, with their juices (about 1-3/4 cups)
5 kalamata olives, pitted and coarsely chopped (about 2 Tbs.)
1 Tbs. thinly sliced fresh basil
Freshly grated Parmigiano Reggiano

Season the chicken with salt and pepper. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the chicken, and when its underside has turned deep golden brown (after about 1 min.), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 min. Transfer to a bowl.

Reduce the heat to medium. Heat the remaining 1-1/2 tsp. oil in the pan and add the garlic, anchovies, and orange zest. Cook until the garlic is golden and the mixture is fragrant, about 30 seconds. Add the tomatoes with their juices and the olives and simmer, using a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Cook for about 5 min. to blend the flavors.

Reduce the heat to medium low and stir in the chicken and any juices. Season with salt and pepper to taste. Stir in the basil and serve immediately, topped with the freshly grated cheese.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): 17; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 38; Monounsaturated Fat (g): 11; Carbohydrates (g): 11; Polyunsaturated Fat (g): 2; Sodium (mg): 1650; Cholesterol (mg): 100; Fiber (g): 3;

Photo: Scott Phillips

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by Fazer, 8/22/2012Wonderful! An excellent deep flavor. The orange and olives are a wonderful complement to one another, and the anchovies just give richness without making it taste fishy in any way. A simple winner!