Quick Chicken Sauté with Tomatoes, Black Olives & Basil

Quick Chicken Sauté with Tomatoes, Black Olives & Basil
Photo by Scott Phillips


  • 1 can (14-½ oz.) diced tomatoes, with their juices (about 1-¾ cups)
  • 1 Tbs. thinly sliced fresh basil
  • Kosher salt and freshly ground black pepper
  • ¼ tsp. finely grated orange zest
  • 2 cloves garlic, minced
  • 5 kalamata olives, pitted and coarsely chopped (about 2 Tbs.)
  • 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into ¾-inch chunks
  • + 3 more ingredients
    • Freshly grated Parmigiano Reggiano
    • 2 large anchovy fillets, mashed to a paste (about 1-½ tsp.)
    • 1-½ Tbs. olive oil

Season the chicken with salt and pepper. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the chicken, and when its underside has turned deep golden brown (after about 1 min.), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 ...

View full recipe at Fine Cooking


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