Puttanesca Style Chicken

Ingredients

• 1/4 cup Italian seasoned breadcrumbs
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 16 ounces boneless skinless chicken thighs, four
• 1 tablespoon olive oil
• 2 cups onions, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons capers
• 2 tablespoons kalamata olives, chopped, pitted
• 12 ounces beer
• 2 cups cooked egg noodles, medium wide

Directions

1. 1

   Combine breadcrumbs, salt, and pepper in a zip-top plastic bag; seal and shake well to combine. Add chicken; seal and shake well to coat.

2. 2

   Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes on each side or until browned. Remove chicken from pan.

3. 3

   Add onion to pan sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add capers, olives, and beer; cook 1 minute or until liquid almost evaporates, stirring frequently.

4. 4

   Return chicken to pan. Cover, reduce heat, and simmer 20 minutes.

5. 5

   Increase heat to medium; cook, uncovered, 5 minutes. Serve chicken over noodles.