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Chicken Puttanesca

someone cooking a puttanesca sauce with chopped olives and minced anchovies
Prep Time: 
40 minutes
Number of Servings: 
Serves 4
Recipe Source: 
Cast Iron Keto by Alex and Lauren Lester ($21.99, Page Street Publishing, 2020)

Ingredients

  • 1⁄4 cup plus 2 Tbsp olive oil, divided
  • 1 lb chicken fillets*
  • 1 tsp sea salt, divided
  • 1⁄2 tsp black pepper, divided
  • 1⁄2 cup diced white onion
  • 3 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • 1⁄2 tsp red pepper flakes
  • 3 anchovy fillets, minced
  • 1 1⁄2 cup crushed tomatoes
  • Juice of 1 lemon
  • 1⁄2 cup Kalamata olives
  • 1⁄4 cup minced fresh parsley

Directions

  1. Heat 2 tablespoons of the oil in a 10-inch or larger cast-iron skillet over medium-high heat. Season chicken with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the black pepper. Sear chicken for 3 to 4 minutes per side, until golden and internal temperature reaches 165°. Transfer chicken to a plate and set aside.
  2. Add remaining 1⁄4 cup oil to skillet and reduce heat to medium. Once oil is hot, add onion and garlic. Cook for 4 to 5 minutes, until onion is soft but not brown.
  3. Add Italian seasoning, red pepper flakes, remaining 1⁄2 teaspoon of salt, remaining 1⁄4 teaspoon of black pepper, and anchovy fillets. Cook mixture for 1 minute, until fragrant.
  4. Add crushed tomatoes and lemon juice. Bring sauce to a simmer and cook for 5 minutes. Return chicken to skillet and add olives and parsley. Cook for 3 to 4 minutes, until chicken is warm. Serve immediately.

Notes

  • *Feel free to swap seared scallops or mussels for the chicken, as seafood pairs equally well with the sauce.
Nutrition Info: 
480 Calories, 23 g Protein, 88 mg Cholesterol, 9 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 40 g Total fat (8 g sat), 599 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin K, ★★★ Vitamin B6, Vitamin C, ★★ Vitamin E, Iron, Phosphorus, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Potassium, Zinc

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