Chicken in Anchovy Sauce

Don’t be afraid. The tomato paste melds well with the anchovies, masking much of the fish flavor.

 
INGREDIENTS
2          tablespoons olive oil
1          pound chicken breast or tenders, cut into 1 inch cubes
1          medium white onion, diced
3-4      cloves garlic, minced
1          cup dry white table wine
4-6      anchovy fillets, rinsed and drained, chopped
2          pinches red pepper flakes
1          teaspoon tomato paste
2          tablespoons butter or butter substitute
            dried chopped chives

METHOD

In a large skillet over medium heat, add the olive oil and chicken pieces. Cook the chicken, turning often, until well browned on all sides. Remove the chicken to a bowl and reserve..Add the onion to the skillet and cook for 4 to 5 minutes until tender. Add the garlic and cook one minute.

Add the white wine, chopped anchovies, red pepper flakes and tomato paste to the skillet and mix well. Add the chicken to the skillet and cook, stirring occasionally, for 8 to 10 minutes until the chicken is thoroughly cooked. Remove the chicken to a serving platter and reduce the sauce to about 3 tablespoons. Add the butter to the skillet and cook until the butter is incorporated. Drizzle the chicken with the sauce and garnish with the chopped chives. Serve immediately by itself or over rice. This recipe will provide four medium sized servings.

Adapted from a recipe in Food and Wine August 2011