Ingredients
2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
Kosher salt and freshly ground black pepper
1-1/2 Tbs. olive oil
2 cloves garlic, minced
2 large anchovy fillets, mashed to a paste (about 1-1/2 tsp.)
1/4 tsp. finely grated orange zest
1 can (14-1/2 oz.) diced tomatoes, with their juices (about 1-3/4 cups)
5 kalamata olives, pitted and coarsely chopped (about 2 Tbs.)
1 Tbs. thinly sliced fresh basil
Freshly grated Parmigiano Reggiano
Fine Cooking
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Kosher salt and freshly ground black pepper
1-1/2 Tbs. olive oil
2 cloves garlic, minced
2 large anchovy fillets, mashed to a paste (about 1-1/2 tsp.)
1/4 tsp. finely grated orange zest
1 can (14-1/2 oz.) diced tomatoes, with their juices (about 1-3/4 cups)
5 kalamata olives, pitted and coarsely chopped (about 2 Tbs.)
1 Tbs. thinly sliced fresh basil
Freshly grated Parmigiano Reggiano
Description
Try Serving This Sauté Tossed With Ziti Or Spooned Over Steaming Polenta.
Fine Cooking
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