Live from Italy: Chicken with a Garlic, Anchovy, Caper & Lemon Sauce

anchovies

🥗Healthier: olives

💰Cheaper: canned sardines

Olives provide a similar briny flavor, while canned sardines are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Heat a large skillet over high heat and add a couple to three teaspoons of extra virgin olive oil.

Mince garlic cloves and add them to the oil to infuse flavor.

Once the garlic starts to take on color, add the seasoned chicken breasts to the skillet.

Cook the chicken until golden brown, about 1-2 minutes per side, adjusting the heat as necessary.

Remove the chicken from the skillet and set aside.

In the same skillet, add anchovies, capers, and dried chili peppers to the infused garlic oil.

Let the anchovies melt into the sauce while scraping the fond from the bottom of the pan.

Squeeze the juice of about half a lemon into the pan, catching any seeds with your hand.

Return the chicken to the skillet to warm it through and coat it in the sauce.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens