Prep Time: 35 minutes

Serves: 4

Ingredients:

Olive oil to fry

Salt and pepper

4 boneless skinless chicken breasts

2 medium onions, chopped

5 anchovy fillets (drained); use fewer if you prefer a milder flavor

3 garlic cloves, minced

1/2 C. chicken or vegetable broth

1 C. cherry tomatoes, halved

3 tsp. mini capers (if salted, rinse before using)

2 T. tomato paste

Pinch of red pepper flakes (optional)

15 kalamata olives pitted (or a marinated blend)

2 T. chopped fresh basil

What to do:

Season the chicken breasts with salt and pepper on both sides. Heat 3 Tbsp of olive oil in a large skillet over medium high heat and then sear the chicken breasts on both sides until nicely colored and almost done. Transfer to another plate and set aside.

Add the chopped onions, anchovies and garlic; gently fry for 2-3 minutes, until the anchovies have melted, but the garlic has not browned.

Add your broth to the hot skillet to deglaze – scrape any bits of chicken that may have stuck on the bottom. Add the chopped tomatoes, capers and tomato paste. Season with salt, black pepper and a pinch of red pepper flakes. Cook for about 7 – 8 minutes until the tomatoes are tender and the sauce has thickened.

Stir in the olives and add the chicken breasts into the skillet. Cover, and cook for 10 minutes or until the chicken breasts are thoroughly cooked through. Sprinkle with chopped basil or parsley and serve over rice.