Chicken Puttanesca

• 2 T olive oil
• 4 -6 chicken cutlets (boneless thighs work best)
• 1/4 t salt
• 1/4 t pepper
• 2 cloves garlic, minced
• 1 anchovy, minced
• 1/4 c dry white wine
• 1 can petite diced or crushed tomatoes - no salt added
• 1/4 c Kalamata olives, chopped
• 1 T capers
• fresh parsley to garnish (optional)

Heat oil in skillet. Season chicken and cook, flipping once, until browned and instant read thermometer reads 165°F. Transfer to plate.

Reduce heat to medium, add remaining oil, garlic and anchovy, cook about 30 seconds. Cook and reduce for 10 minutes.

Stir in olives, capers, and juice from chicken. Nestle chicken into the sauce and reheat. Garnish with parsley, if desired.