Sunday Supper & More

Chicken with puttanesca sauce

(Karoline Boehm Goodnick for The Boston Globe)
June 9, 2010

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Serves 4, with leftovers


2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
4 anchovy fillets, chopped
1 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 cup red wine
2 tablespoons capers
1 cup pitted Kalamata olives
2 cans (28 ounces) diced tomatoes
Salt and black pepper, to taste

1. In a large flameproof casserole over medium heat, heat the olive oil. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until softened.

2. Add the anchovies, red pepper, and oregano. Cook, stirring constantly, for 1 minute or until the spices release their aromas.

3. Add wine, and simmer until it reduces by half.

4. Add the capers, olives, tomatoes, salt, and pepper. Bring to a boil, lower the heat to medium, and simmer for 20 minutes, or until tomatoes form a chunky sauce. Taste for seasoning and add more salt and black pepper, if you like.

5. Reserve 2 1/2 cups sauce for the penne. Set the remaining sauce aside for the chicken.


4 skinless, boneless chicken breast halves
Salt and black pepper, to taste
2 tablespoons canola oil

1. Heat oven at 400 degrees. Place the chicken breasts, 2 at a time, between 2 large sheets of plastic wrap. Use the smooth side of a meat mallet or the bottom of a heavy skillet to pound the breasts to about 1/2-inch thickness. Sprinkle with salt and black pepper.

2. In a large heavy skillet with a heatproof handle, heat the canola oil over high heat. Add the chicken and cook for 4 to 5 minutes or until golden on the bottom. Turn and transfer the skillet to the oven.

3. Continue cooking the chicken for 5 minutes or until it is cooked through. Transfer to a plate.

4. Return the skillet to high heat. Add the puttanesca sauce that you reserved for the chicken. Bring the sauce to a boil. Place 1 chicken breast half on each of 4 dinner plates. Top each breast with puttanesca sauce. Garnish with broccoli rabe.

Karoline Boehm Goodnick