Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.82 Kcal (1155 kJ) | ||
| Calories from fat | 146.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.31g | 25% | |
|---|---|---|---|
| Cholesterol | 102.2mg | 34% | |
| Sodium | 1651.05mg | 69% | |
| Potassium | 432.23mg | 9% | |
| Total Carbs | 2.68g | 1% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 30.4g | 61% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 142.41 Kcal (596 kJ) | ||
| Calories from fat | 75.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.42g | 25% | |
|---|---|---|---|
| Cholesterol | 52.77mg | 34% | |
| Sodium | 852.47mg | 69% | |
| Potassium | 223.17mg | 9% | |
| Total Carbs | 1.38g | 1% | |
| Sugars | 0.23g | 2% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 15.69g | 61% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.4mg | 4% | |
| Calcium | 20.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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