This dish can be put together in 20 minutes & your guests will think you were slaving over a hot stove all afternoon!!! It’s best served with Angel Hair Pasta – I recommend Dreamfield Pasta if you are concerned about glycemic load. Otherwise go gluten free!!

4 – 4oz chicken cutlets (trimmed of fat)
¼ Cup Minced Fresh Onions
2 Cups Chopped Tomato (or low sodium organic canned)
2 ½ Tbs Organic Extra Virgin Olive Oil
4 Garlic Cloves Crushed
¼ Cup Sliced Green Olives
¼ Cup Black Olives
1 Tbsp Chopped Fresh Oregano
1 ½ Tsp Chopped Capers
½ Tsp Crushed Red Pepper
Sea Salt to Taste

1. Heat Stainless Steel skillet over medium high heat & add 1 Tbsp of EVOO and coat pan.
2. Add chicken & cook until done – approx 5 minutes.
3. When cooked remove chicken from the pan.
4. Add remaining olive oil, onion, & garlic & sauté for 1 minute.
5. Add tomato & remaining ingredients & bring to a simmer. Cook until the sauce is slightly thickened. Stirring occasionally.
6. Plate the chicken & serve with the tomato sauce!!!

I know, I know I didn’t use anchovies!!! So feel free to add them if you like))

I also Love the Puttanesca on my White Fish!!!