This ranks up there with the top 10 easiest/tastiest recipes in our arsenal. We pull this one out when we have guests who may be unadventurous eaters, and/or they have diet issues. We just don’t tell them that there are anchovies in the sauce. Who needs to know really? Maybe we will tell them after the fact, after they have raved about the meal. Super easy and make ahead for guests. Treat yourself too.
|Author: Laura S. Kirkley
Serve with white rice and lemon slices.
4 boned and skinned chicken breasts – split
1 teaspoon, salt
1/4 teaspoon, ground pepper
1 tablespoon, flour
1/4 cup, lightly salted butter
2 tablespoons, olive oil
1 medium, onion – peeled and sliced
1 large, red pepper – seeded and sliced
1 large, green pepper – seeded and sliced
2 garlic cloves – minced
2 cups, chicken broth
1/2 cup, dry sherry
8 anchovy fillets – minced
16 kalamata olives – halved and pitted
- Rinse chicken and pat dry with paper towels. Pound with a mallet or rolling pin just enough to flatten slightly. Sprinkle with salt and pepper and dip in flour to coat lightly.
- In a large, heavy skillet heat butter and oil over moderate heat. When butter is melted add onion, garlic, and pepper strips and cook about 5 minutes, stirring constantly, until onion is translucent and peppers are crisp-tender. Remove with a slotted spoon.
- Add chicken to skillet and cook about 5 minutes on each side, until chicken is lightly browned. Remove chicken from skillet and increase heat to moderately high; stir in broth and sherry. Mash in anchovies with a fork and simmer for about 5 minutes, until sauce cooks down and thickens slightly.
- Put chicken, peppers and onion back into skillet. Add olives; spoon sauce over all. Cook 2 minutes to heat through.
Do not let the anchovies in this recipe stop you from trying it. It is fabulous!