Chicken Puttanesca

Chicken Puttanesca

2 ounce chicken cutlets, cut into 1/2" pieces (2 to 5)

1/4 teaspoon salt
1/8 teaspoon pepper
3 olive oil packed anchovies, chopped
1 tablespoon olive oil
1/2 tablespoon anchovy oil
1/2 tablespoon minced garlic
8 ounces crushed tomatoes
1/4 cup kalamata olives, pitted and chopped
1 1/2 tablespoons capers
1/8 teaspoon crushed red pepper
chopped parsley

Toss the chicken with the salt and pepper. In a medium non-stick skillet, heat the oils over medium heat. Saute the chicken and anchovies until the chicken turns white, about 3 minutes. Add the minced garlic, tomatoes, olives, capers and red pepper. Cook until sauce thickens and chicken is cooked through, about 5 minutes. Garnish with chopped parsley.