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 | 158.79 Kcal (665 kJ) | ||
| Calories from fat | 115.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.84g | 20% | |
|---|---|---|---|
| Cholesterol | 35.61mg | 12% | |
| Sodium | 1286.69mg | 54% | |
| Potassium | 141.63mg | 3% | |
| Total Carbs | 2.18g | 1% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 7.63g | 15% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 197.72 Kcal (828 kJ) | ||
| Calories from fat | 143.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.98g | 20% | |
|---|---|---|---|
| Cholesterol | 44.34mg | 12% | |
| Sodium | 1602.15mg | 54% | |
| Potassium | 176.36mg | 3% | |
| Total Carbs | 2.72g | 1% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 9.5g | 15% | |
| Vitamin C | 2.6mg | 3% | |
| Iron | 0.8mg | 3% | |
| Calcium | 43.3mg | 3% | |
* 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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