Chicken Breast à la Pizzaiola (Braised Chicken Breast),

Name: Chicken Breast à la Pizzaiola (Braised Chicken Breast),
Yield: 4
Ingredients: 4 chicken breasts (360g); 4 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon preserved caper, rinsed and drained; 2 anchovy fillets in brine, rinsed, drained, and chopped; 1 can of peeled tomato (400g), cut into small pieces; 1 teaspoon fresh oregano; 1 teaspoon salt; 1 pinch black pepper; 1/4 cup chopped parsley (for garnish)

1
4 chicken breasts (360g)
2
4 tablespoons olive oil
3
2 cloves garlic, minced
4
1 tablespoon preserved caper, rinsed and drained
5
2 anchovy fillets in brine, rinsed, drained, and chopped
6
1 can of peeled tomato (400g), cut into small pieces
7
1 teaspoon fresh oregano
8
1 teaspoon salt
9
1 pinch black pepper
10
1/4 cup chopped parsley (for garnish)

Ingredients

1
4 chicken breasts (360g)
2
4 tablespoons olive oil
3
2 cloves garlic, minced
4
1 tablespoon preserved caper, rinsed and drained
5
2 anchovy fillets in brine, rinsed, drained, and chopped
6
1 can of peeled tomato (400g), cut into small pieces
7
1 teaspoon fresh oregano
8
1 teaspoon salt
9
1 pinch black pepper
10
1/4 cup chopped parsley (for garnish)

Directions

1
Fry the chicken breasts in a medium skillet over high heat with 2 tablespoons of olive oil, until golden brown on both sides (approximately 2 minutes per side)
2
Add the garlic, caper, and anchovy fillets
3
Cook for another minute
4
Add the tomato, oregano, salt, and black pepper
5
Stir carefully
6
Cook over low heat, stirring occasionally with a wooden spoon, until the chicken is tender (approximately 10 minutes)
7
Transfer to a serving dish, sprinkle with parsley, and serve immediately
8
341 calories per serving
9
A fruity and medium-bodied red wine, such as Chianti Colli Fiorentini 96 or Redondo 96.