Skillet Chicken&nbspPuttanesca

Ingredients

• 1 can whole peeled tomatoes, with their juices
• 4 anchovy fillets, coarsely chopped, optional
• 1 cup pitted Kalamata or other black olives, coarsely chopped
• 1/4 cup capers
• 1 teaspoon crushed red pepper, or more to taste
• 3 tablespoons chopped fresh oregano
• 4 skinless, boneless chicken breasts
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon ground black pepper, or more to taste
• 3 tablespoons olive oil, divided
• 2 cloves garlic, finely chopped
• Extra sprigs fresh oregano, for garnish
• Crusty bread, to serve

Directions

1. Start the sauce by tipping the tomatoes and their juices into a bowl. Break them up with your hands or a wooden spoon into irregular 1-inch chunks; kitchen scissors work too if you’d rather snip them smaller.
2. Stir the anchovies, olives, capers, red pepper and 2 tablespoons of the oregano into the tomatoes, then put the bowl aside.
3. Season the chicken on every side with salt and black pepper. Warm 2 tablespoons of the olive oil in a large skillet over medium-high heat until it is hot.
4. Place the chicken in the pan and leave it alone for 3 minutes, until it has browned. If you’re cooking in cast iron or stainless steel, wait to flip until the chicken releases without a fight.
5. Flip the chicken and brown the second side for 3 minutes. Move the chicken to a plate.
6. Set the skillet over medium heat and add the remaining 1 tablespoon oil. Stir in the garlic and cook for 1 minute.
7. Pour in the tomato mixture carefully, because the liquid can splatter when it hits the pan. Cook for 1 minute, or until the splattering settles down. Stir everything together, lower the heat and let the sauce simmer for 5 minutes. Taste, then add more salt, black pepper or red pepper if you’d like.
8. Return the chicken breasts to the skillet, along with any juices on the plate, and spoon some of the sauce over the chicken.
9. Cover the skillet and simmer for 5 to 8 minutes, until a meat thermometer pushed into the thickest part of the chicken reads 165F.
10. Bring the skillet to the table as is, or move everything to a serving platter. Scatter the remaining 1 tablespoon oregano over the top, add oregano sprigs for garnish and serve with plenty of crusty bread.