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Ingredients

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Directions

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  • Place each chicken breast between 2 pieces of heavy plastic wrap. Pound with flat side of a meat mallet to about 1/4-inch thickness. Coat chicken pieces lightly with flour, shaking off excess. In a large skillet heat butter and oil over medium heat. Add chicken pieces, two at a time, and cook about 1 minute on each side, or until no longer pink. Remove to serving platter; repeat with remaining chicken pieces. Keep chicken warm. Reserve any drippings in skillet.

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  • Add garlic, anchovy fillets, and olives to skillet; cook over medium heat for 1 minute. Add tomatoes; mash with fork. Stir in wine and ground pepper.

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  • Bring to boiling. Reduce heat; simmer gently, uncovered, 4 to 5 minutes or until juices are slightly thickened. Stir in basil, parsley, and capers; heat through. To serve, spoon tomato mixture over chicken pieces on serving platter. Makes 4 servings.

Nutrition Facts

276 calories; 11 g total fat; 3 g saturated fat; 75 mg cholesterol; 536 mg sodium. 11 g carbohydrates; 2 g fiber; 28 g protein; 82 RE vitamin a; 12 mg vitamin c; 50 mg calcium; 2 mg iron;

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