Chicken puttanesca

Recipe from: 1/1/2001 12:00:00 AM



  • 4
    chicken breasts, thickly sliced
  • 250
    diced tomatoes
  • ml
    diced, oil-cured black olives
  • 5
  • 2
    anchovy fillets, finely chopped
Servings: Change Serving


Simmer chicken with tomatoes, olives, capers and anchovy fillets until done.

Read more on: poultry


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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