Quick Chicken Sauté With Tomatoes, Black Olives & Basil

Season the chicken with salt and pepper.

Heat 1 Tbs. of the oil in a medium saut 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 to 5 min.

Transfer to a bowl. Reduce the heat to medium.

Heat the remaining 1-1/2 tsp. oil in the pan and add the garlic, anchovies, and orange zest. Cook until the garlic is golden and the mixture is fragrant, about 30 seconds.

Add the tomatoes with their juices and the olives and simmer, using a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Cook for about 5 min. to blend the flavors. Reduce the heat to medium low and stir in the chicken and any juices. Season with salt and pepper to taste. Stir in the basil and serve immediately, topped with the freshly grated cheese.

Calories

360, Fat

17, Fat Calories

160, Saturated Fat

3, Protein

38, Monounsaturated Fat

11, Carbohydrates

1650, Cholesterol

100, Fiber

Photo: Scott Phillips

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11, Polyunsaturated Fat

2, Sodium