Source: dLife

Braising makes the chicken stay moist in a sauce of tomatoes, capers and other mediterranean flavors.

Servings

3 boneless skinless chicken breasts , trimmed
0.5 cup white all purpose flour
1 pinch salt and pepper
3 tbsp extra virgin olive oil , divided
1 medium onions , diced
4 medium garlic cloves , minced or pressed
0.5 tsp hot red pepper flakes , more or less if desired
8 anchovy fillets , 4 tsp, minced well
28 oz Tomatoes, whole, peeled, unsalted, canned , chopped
2 tbsp capers , rinsed
4 oz pitted calamata olives , chopped coarse
0.5 cup chopped parsley , minced

1 Rinse chicken breasts and pat dry. Place chicken in between heavy plastic wrap and pound to an even thickness if necessary.
2 Place flour in a flat dish.
3 Sprinkle chicken with salt and pepper, dust in flour and shake off excess. Set aside on a plate.
4 In a dutch oven, heat 2 tablespoons of the olive oil. When oil is very hot add chicken and cook 2 minutes on each side.
5 Remove the chicken from the pan, set aside on a plate and tent with foil.
6 In the same pan, add the additional 1 tablespoon olive oil. Add the onion, garlic, a sprinkle of salt and pepper, and saute for 3 minutes until translucent.
7 Add the tomatoes, red pepper flakes and anchovies and bring to a boil, about 2 more minutes.
8 Bring the sauce down to a simmer and add the chicken breasts. Cover and let simmer for 15 minutes.
9 Remove chicken to a serving platter or plates.
10 Stir in the capers, olives, and parsley (reserve some parsley for garnish). Let sauce cook on medium heat for five minutes. Adjust the seasonings with salt and pepper if necessary.
11 Fan chicken on plates and spoon sauce over. Serve immediately.

Be careful with the timing of the recipe in order to keep the chicken as juicy as possible.