WW Chicken Breast Sauté Puttanesca-Style

  4 smart points   pg 39                             
        1 tsp olive oil
        20 oz uncooked boneless skinless chicken breast(s), (4 5-ounce breasts)
        1/2 tsp table salt
        1/2 tsp black pepper, freshly ground
        2 tsp unsalted butter
        3 clove(s) garlic clove(s), minced
        1/2 tsp red pepper flakes
        10 medium olive(s), black, sliced
        1 Tbsp capers, rinsed and drained, chopped
        14 oz canned diced tomatoes
        Place oil in large nonstick skillet and place over medium heat. Sprinkle chicken with salt and pepper and add to skillet.
        Cook until golden brown and cooked through, about 5 minutes per side. Transfer the chicken to a plate and set aside.
        Melt the butter in the same skillet and add the garlic and red pepper flakes; stir over the heat for 30 seconds.
        Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes.
        Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/3 cup sauce per serving.
        Cook until golden brown and cooked through, about 5 minutes per side. Transfer the chicken to a plate and set aside.
        Cook until golden brown and cooked through, about 5 minutes per side. Transfer the chicken to a plate and set aside.