Ingredients
• 3 Skinless, Boneless Chicken Breasts (about 1 ½ lbs.)
• ½ tsp. Salt
• ½ tsp. Ground Black Pepper
• 16 oz. Italian Roma (Plum) Tomatoes
• 6 Anchovy Fillets ( coarsely chopped)
• 1 can Pitted and Sliced Kalamata or Black Olives (coarsely chopped – optional)
• 2 oz. Capers
• 1 tsp. Red Pepper Flakes
• 3 tbsp. Fresh Oregano
• 3 tbsp. EVO (olive oil)
• 2 tbsp. Fresh Minced Garlic
• 1 tbsp. Fresh Lemon Juice
• 2 tbsp. Dry White Vermouth
• Salt and Pepper to taste (not too much salt – already salty from anchovies and capers)
Preparation:
For the Chicken:
• Dry the chicken breasts with paper towels
• Dust the chicken on both sides with salt and pepper
• Let rest for about 5 minutes
For Cooking:
• Get a large pot of water boiling – add a little salt and olive oil to the pot
• Clean the tomatoes – wash, trim off tops and bottoms, slice in half
• Add the tomatoes to the boiling water and scald for about 10 minutes
• Rinse the tomatoes in cold water until cooled down
• Remove and discard the skins from the tomatoes
• Add the tomatoes to a large bowl and roughly chop into 1” pieces
• Mix in the anchovies, olives, capers, pepper flakes, and 2 tbsp. Oregano with the tomatoes
• Let rest to absorb the flavors
• Heat a skillet with the olive oil until hot
• Sear the chicken breasts for about 3 minutes each side until nice and brown – remove and set aside
• Heat the olive oil until hot
• Add the garlic and stir for about 20 seconds (careful – it will spatter)
• Add the tomato mixture – stir for 3 / 4 minutes
• Add the vermouth (or wine) and lemon juice – let reduce until slightly thickened
• Add salt and pepper to taste
• Add a little flour or cornstarch to thicken if mixture too watery
• Add the chicken breasts – spoon over the tomato mixture
• Let simmer for about 10 minutes
• Place a chicken breast on a plate
• Pour the sauce mixture over the chicken breasts
• Serve with fresh pasta or rice or a salad (I like to serve with orzo)