1 1⁄4pound(s)uncooked boneless skinless chicken breast(s)
1⁄2tspblack pepper, freshly ground
3clove(s)garlic clove(s), minced
1⁄2tspred pepper flakes
10mediumolive(s), black, sliced
1Tbspcapers, rinsed and drained, chopped
14ozcanned diced tomatoes
1 Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper.
2 Slip the chicken into the skillet and cook until golden brown, about 5 minutes. Flip and continue cooking just until the chicken is cooked through, and an instant-read meat thermometer inserted into the center of one chicken breast registers 165°F, about 3 minutes more. Transfer the chicken to a plate and set aside.
3 Melt the butter in the same skillet and add the garlic and red pepper flakes; stir over the heat for 30 seconds.
4 Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes.
5 Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/3 cup sauce per serving.
For the best taste, don’t gray the chicken breasts in the skillet. Be patient and brown them, giving them enough time over the heat and not over-crowding the pan. That caramelized flavor will permeate the meat — and will lie in little burned bits on the skillet’s bottom, waiting to be lifted off with this simple sauce of tomatoes, olives and capers.