Legend has it that Pasta Puttanesca was invented by prostitutes trying to lure customers in with the aroma of the spicy sauce. Although no one seems to really know the origin of the recipe, most agree that it first became popular around 50 years ago. I used the main ingredients of the sauce to make Chicken Puttanesca, a fast and flavorful way to serve chicken breasts.
My Chicken Puttanesca was adapted from an idea in Mark Bittman’s Kitchen Express. The book has 404 ideas for quick recipes. Each one is a short paragraph that gives you general directions. Exact measurements and cooking times are not always given. The book is probably not for beginning cooks who would have too many questions about executing the recipes. As an experienced cook, though, I find a lot of inspiration for quick meals in Kitchen Express.
I made a point of buying anchovies for the recipe. We like anchovies and they add a lot of salty goodness. You can leave them out if you prefer; there will still be a lot of flavor from the other ingredients.
Chicken breasts are often too large. My two boneless, skinless breasts were each a half pound. I sliced them in half lengthwise to make four smaller cutlets. To do this, just put the palm of your hand on top of the breast and then slice it into two pieces with a sharp knife. You’ll have a more reasonably sized chicken cutlet and they will cook more quickly.
(Adapted from a recipe in Mark Bittman’s Kitchen Express)
(print the recipe)
4 small or 2 large boneless, skinless chicken breasts
6 olive-oil-packed anchovies, diced
- 6 olive-oil-packed anchovies, diced
- 1 tablespoon olive oil
- 2 medium tomatoes, diced (or 1 can diced tomatoes)
- 1 tablespoon minced garlic
- ½ cup chopped black olives
- 3 tablespoons capers
- ½ teaspoon crushed red chile flakes