Single-Skillet Chicken

Puttanesca

Based on the Italian word for a less-than-virtuous woman, puttanesca to me means all kinds of salty, yummy things gathered together in one skillet. Ordinarily used as a tomato-rich sauce for pasta, this tomato-less version gets lightened up with the addition of more veggies—and is de-carbed by swapping in chicken for noodles. The leeks and garlic provide the benefits of alliums; the olives and capers contain antioxidants; and the roasted red peppers pack vitamin C power.

Serves 6

• ¼ cup extra-virgin olive oil (divided)
• 2 pounds chicken cutlets (see Tip)
• Fine sea salt and freshly ground black pepper
• 1 teaspoon salt-free Italian seasoning
• 2 large leeks, white and pale green parts only, thoroughly rinsed and thinly sliced into rounds
• 6 garlic cloves, thinly sliced
• 1½ cups low-sodium chicken broth
• 1 (16-ounce) jar fire-roasted red peppers, rinsed, drained, and sliced
• 1 (14-ounce) can water-packed artichoke hearts, drained and quartered
• ½ cup sliced pitted green olives
• 2 tablespoons capers, drained but not rinsed
• ¼ cup chopped fresh flat-leaf parsley, for garnish

In a large skillet with a lid, heat 2 tablespoons of the oil over medium-high heat. Season the chicken with salt and pepper to taste and the Italian seasoning. Add the chicken to the skillet and brown until golden, about 2 minutes per side. Remove the chicken to a plate and reserve.

Add the remaining 2 tablespoons oil to the juices in the skillet, add the leeks, and cook, stirring, until softened, 3 to 4 minutes. Add the garlic and cook for about 1 minute. Add the broth and cook, scraping the bottom of the skillet to incorporate any browned bits, until the liquid is slightly reduced, 2 to 3 minutes. Stir in the 
peppers, artichokes, olives, and capers.

Return the chicken to the skillet, reduce the heat to low, cover, and simmer until the flavors are blended, about 10 minutes. Sprinkle with pepper to taste, garnish with the parsley, and serve.