Adapted from Hazan Family Favorites
Inspired by Marcella Hazan’s alla pizzaiola sauce which she often used on sliced beef steaks since her husband was not a poultry fan.
1/2 small yellow onion
1 lb. fresh ripe tomatoes or 1 cup canned whole peeled tomatoes with their juice
1 lb. boneless, skinless chicken breasts
2 Tablespoons extra-virgin olive oil
freshly ground black pepper
3 sprigs fresh oregano
12 black olives
1 tablespoons capers
Peel and chop onion. If using fresh tomatoes, peel and coarsely chop if using canned, coarsely chop.
Slice the chicken breasts horizontally into 2 – 3 thin fillets. Heat oil in skillet over medium heat. When oil is hot, carefully place as many fillets as Weill comfortably fit. Brown on both sides, and transfer to a platter. Season chicken with salt and pepper.
Remove the pan from the heat and add the onion. (The pan should have some residual heat. Sauté until a caramel color, about 2-3 minutes. Add the tomatoes and cook until reduced and no longer watery - at least 10 minutes. If too dry, add some water.
While tomatoes are cooking, chop enough oregano to measure about 1-1/2 teaspoons.
Pit (if necessary) and slice the olives. Add the oregano after the tomatoes have cooked for 5 minutes. Then, add the olive and capers. Stir well, and return the chicken to the pan. When heated through, serve at once.
Yield: Serves 4
Recipes: Poultry, Chicken, Kosher