Ingredients
- 1 ¼ pounds boneless skinless chicken breasts, sliced thin
- 1 teaspoon coarse kosher salt
- freshly ground black pepper
- 6 garlic cloves smashed and peeled
- ¼ cup extra-virgin olive oil
- 5 anchovy fillets or 1 tbl anchovy paste
- 2 tablespoons drained capers patted dry
- 1 large pinch chili flakes
- 1 lemon halved
- fresh chopped parsley for serving
Instructions
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season the chicken breasts with salt and pepper and let rest
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prepare the anchovy-garlic oil:
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mince one of the garlic cloves and set it aside for later.
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in a large, skillet over medium-high heat, add the oil.
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when the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chili.
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let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
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add the chicken breasts and cook until nicely browned on one side, 5 minutes.
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flip and cook another 5 minutes, until the chicken is cooked through.
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when chicken is done, transfer to a plate
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place skillet back on the heat and add minced garlic and the juice of one lemon half.
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cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.
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return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
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transfer everything to a serving platter.
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squeeze the remaining lemon half over the chicken and garnish with chopped parsley.
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serve.
