Thursday, January 1, 2009

Spicy Chicken with Olives

This is an adaptation of a recipe from Bon Apetite. The original calls for anchovies as part of the sauce, but since I don't know too many people who like anchovies, I have never made this recipe with them. This is my alternate version, which has been a hit with my husband, family and friends. Bon apetite!

Spicy Chicken with Olives
2 tbsp (1/4 stick) margarine
1 1/2 tbsp olive oil
3 large garlic cloves, pressed
1/2 tsp dried red pepper flakes
1 pound boneless chicken breast, skinned and cut into 1-inch chunks
3/4 cup dry white wine
2 tbsp capers
1/2 cup small black pitted olives, drained
1/2 tsp dried oregano
1/2 pound spaghetti, cooked
1. Melt margarine with olive oil in heavy skillet over medium-high heat. Add garlic and pepper flakes; cook 1 minute (be careful, garlic burns quickly).
2. Add chicken and sauté until lightly browned on all sides, about 5 minutes.
3. Add wine, olives, capers and oregano and stir until chicken is just cooked through, 2 to 3 minutes.
4. Arrange cooked spaghetti on platter and spoon chicken over. Garnish with chopped tomatoes. Serve immediately.

Lanna’s notes: It helps to toss the spaghetti with a little olive oil so it doesn’t become sticky. Also, if you like the sauce, consider increasing the liquid portions of the recipe. The wine will cook off very quickly, so you really don’t have much sauce. Be careful, though, because you want to sauté the chicken in the sauce, not boil it, which will change your consistency to something less than desirable. The goal is to get a nice brown crust on the chicken. The olives soak up a lot of the flavor. If you're not a big fan of spicy foods, go light on the pepper. A little really goes a long way in this recipe.

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