Chicken Breast Saute Puttanesca-Style


  • Cooking spray
  • 1-1/4 Pounds boneless, skinless chicken breasts
  • 1/2 Teaspoon table salt
  • 1/2 Teaspoon freshly ground pepper
  • 2 Teaspoons unsalted butter
  • 3 Garlic cloves, minced
  • 1/2 Teaspoon red pepper flakes
  • 10 Medium black olives, sliced
  • 1 Tablespoon capers, rinsed, drained, and chopped
  • 14 oz. Canned diced tomatoes


  1. Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper.
  2. Slip the chicken into the skillet and cook until golden brown, about 5 minutes. Flip and continue cooking just until the chicken is cooked through, and an instant-read meat thermometer inserted into the center of one chicken breast registers 165 degree, about 3 minutes more. Transfer the chicken to a plate and set aside.
  3. Melt the butter in the same skillet and add teh garlic and red pepper flakes; stir over the heat for 30 seconds.
  4. Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes.
  5. Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/2 cup sauce per serving.

Recipe from the kitchen of Weight Watchers. 5 Weight Watchers Points Plus value per serving.


Popular Posts