Petti di pollo alla pizzaiola
Chicken pizzaiola are fried slices of chicken breast served in a tomato sauce with capers, anchovies and garlic.
The pizza style pizzaiola sauce from Naples works as a magic spell that can make most kinds of meat, pasta or bread palatable. It has been know for so long that the origins are lost, and every family has got their own secret recipe, but still people argue about whether or not to include capers, anchovies and olives. I think it is up to the cook to elaborate on the recipe, so that it reflects the seasons and the contents of the fridge. As long as you stick to the simple basics it cannot go wrong.
2 chicken breasts, each in 3-4 slices
2 cloves of garlic
1 tbsp capers
250 ml canned tomatoes
Olive oil, salt, pepper, fresh oregano (or parsley)
Fry the sliced chicken breasts in olive oil on both sides for 3-4 minutes until they are golden and done.
Crush the garlic cloves with the blade of a knife.
Sauté garlic with capers, anchovies and chopped oregano for a few minutes.
Stir in canned tomatoes and salt and pepper to taste.
Let the sauce simmer for 5 minutes.
Serve the fried chicken breasts on top of the pizzaiola sauce and decorate with chopped oregano.