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Braised Chicken Puttanesca
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 224.7
Total Carbs 15.8 g
Dietary Fiber 2.1 g
Sugars 4.9 g
Total Fat 9.5 g
Saturated Fat 1.4 g
Unsaturated Fat 1.1 g
Potassium 375.3 mg
Protein 18.5 g
Sodium 491.6 mg
Dietary Exchanges
2 Fat , 1 1/2 Vegetables , 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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