Our Nocellara and tomatoes are always a match made in heaven, and this dish with quick cooking chicken cutlets comes together super fast for restaurant-feel meal in the time and effort of a weeknight dinner.
1.5 pounds chicken cutlets, pounded out to 1/8" thin
freshly ground black pepper
2 fat garlic cloves, thinly sliced
2 TBS capers (see note)
big pinch red pepper flake
1 15oz can fire-roasted crushed tomatoes (see note)
1 TBS fresh oregano, chopped, plus additional sprigs for garnish
Season chicken with salt and black pepper.
Heat Olio Taibi Nocellara Extra Virgin Olive Oil in a large wide skillet over medium-high heat.
Add chicken pieces to hot oil in a single layer, do not crowd pan, you will likely not fit all pieces in at one time. Cook chicken for about a minute on each side, until lightly brown. Remove to a plate. Repeat process until all chicken is cooked.
In same pan, lower heat to medium, add garlic, capers, and red pepper flake. Sauté for about minute, do not let garlic get too much color.
Add tomatoes and any juices along with chopped fresh oregano, raise heat back to medium-high, scrape pan to loosen any brown bits.
Simmer sauce for about 5-10 minutes, until thickened.
Add chicken back into the pan with sauce, simmer gently for a couple minutes to warm the chicken through.
Serve warm with additional fresh sprigs of oregano over pasta or with bread for mopping up the sauce with.
Source salt-packed capers for this dish if you can, they have much more flavor than the brine packed capers. To prepare the capers, rinse them a few times in fresh cold water to remove the salt. If you cannot find salt-packed capers and you are using brine-packed capers, drain the amount needed from the brine and use with rinsing.
Fire-roasted canned tomatoes add extra richness to this dish, but regular canned tomatoes are fine to use as well. If you have in-season tomatoes when making this dish, you can substitute 1 pound of blanched, peeled and cored plum tomatoes that you crush by hand when putting into the pan.