1 1/4 lbs
boneless skinless chicken breast halves
garlic cloves, minced
1 (10 1/2 ounce) cans
condensed French onion soup
1 (14 1/2 ounce) cans
diced tomatoes, undrained
pitted kalamata olive, cut in half
rinsed and drained capers
crushed red pepper flakes
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the soup, tomatoes with liquid, olives, capers, red pepper and anchovy paste, if desired, and heat to a boil. Cook for 10 minutes or until the soup mixture is reduced to 2 cups.
- Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.