Puttanesca Style Chicken Recipe #378493
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55 min | 20 min prep
SERVES 4
- 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
- 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.
- 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.
- 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.
- Return chicken to pan. Cover, reduce heat, and simmer 20 minutes.
- Increase heat to medium; cook, uncovered, 5 minutes. Serve chicken over noodles.
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5 stars