Ingredients40 m servings 286 cals
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the soup, tomatoes with liquid, olives, capers, red pepper and anchovy paste, if desired, and heat to a boil. Cook for 10 minutes or until the soup mixture is reduced to 2 cups.
- Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
Per Serving: 286 calories; 16.5 g fat; 10.6 g carbohydrates; 23.8 g protein; 61 mg cholesterol; 1432 mg sodium. Full nutrition
ReviewsRead all reviews 6
Instead of the can soup, used 1/2 package of onion soup mix (minus the flakes) added to 10 oz of water. Used 1 1/2 tbsp capers--no anchovies. Remove chicken, deglaze pan with white wine, add th...
This was really good, but I think I'm going to half the capers next time (like previous reviewer) because it came out a bit too salty for us. I'm excited to try it again because with less salt ...
The adults loved this! The kids ate it without complaining, which is good enough for me. I left out the olives and anchovy paste and there was still plenty of flavor. Served with rice.
Good flavor, not the flavors my family usually goes for but it was liked by all, even the picky one. I made the recipe almost as written. I used 1 teaspoon of anchovy paste and 1 tablespoon ca...