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Chicken with Tomatoes and Olives

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 25 min
  • $$
Gatheredtable
adapted from Martha Stewart

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons capers plus 1 tablespoon brine
  • 4 whole chicken cutlets
  • 28 ounces canned diced tomatoes
  • 1/2 cup chopped kalamata olives

Directions

Prep: 1. Mince garlic. 2. Chop olives. Make: 1. In a medium bowl, whisk garlic, 1 tablespoon caper brine and 1 tablespoon of oil. Season with salt and pepper and toss with chicken. 2. Heat a large non-stick skillet with remaining tablespoon of oil over medium-high heat. 3. Cook chicken until golden, about 3-4 minutes per side. Transfer to a plate. 4. Add tomatoes, olives and capers to the skillet and boil until thickened, about 5 minutes. 5. Pour sauce over chicken and serve.

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