Quick Chicken Sauté With Tomatoes, Black Olives & Basil

Directions

1. 1
   Season the chicken with salt and pepper.
2. 2
   Calories
3. 3
   360, Fat
4. 4
   160, Saturated Fat
5. 5
   11, Polyunsaturated Fat
6. 6
   Heat 1 Tbs. of the oil in a medium saut pan over medium-high heat.
7. 7
   17, Fat Calories
8. 8
   3, Protein
9. 9
   2, Sodium
10. 10
    Add the chicken, and when its underside has turned deep golden brown (after about 1 min.), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 min.
11. 11
    38, Monounsaturated Fat
12. 12
    Transfer to a bowl. Reduce the heat to medium.
13. 13
    11, Carbohydrates
14. 14
    Heat the remaining 1-1/2 tsp. oil in the pan and add the garlic, anchovies, and orange zest. Cook until the garlic is golden and the mixture is fragrant, about 30 seconds.
15. 15
    1650, Cholesterol
16. 16
    Add the tomatoes with their juices and the olives and simmer, using a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Cook for about 5 min. to blend the flavors. Reduce the heat to medium low and stir in the chicken and any juices. Season with salt and pepper to taste. Stir in the basil and serve immediately, topped with the freshly grated cheese.
17. 17
    100, Fiber
18. 18
    Photo: Scott Phillips
19. 19
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