Recipe for Anchovy Butter Chicken with pasta

You may not like the looks of them whole on a pizza, but anchovies are an easy way to add tons of savory, salty flavor to a dish.

The best way to get over an anchovy aversion is to puree or saute them. Sauteed with a bit of olive oil, garlic and onions, anchovies dissolve in the pan, adding deep (not fishy) flavor to whatever you add (wilted greens, pasta and grated Parmesan are nice).

Anchovies also can be pureed into butters and soft cheeses, then used as a spread on bread. In this recipe, they are used to create an anchovy butter in which flattened chicken breasts are browned. The butter also is tossed with fresh pasta.

Oil-packed anchovies are sold in small cans and jars alongside the tuna and other canned seafood.

ANCHOVY BUTTER CHICKEN WITH PASTA

Start to finish: 30 minutes

Servings: 4

8 tablespoons (1 stick) butter, softened

4 oil-packed anchovies

Pinch red pepper flakes

2 boneless, skinless chicken breasts, each cut through the center into 2 thin halves

Ground black pepper, to taste

1/4 cup all-purpose flour

1/2 tablespoon garlic powder

12-ounce package fresh pasta

2 tablespoons chopped fresh parsley

Parmesan cheese, for grating

Bring a large saucepan of salted water to a boil.

Heat the oven to 200 F.

In a food processor, combine the butter, anchovies and red pepper flakes. Process until very smooth, stopping to scrape down the sides of the bowl as needed. Set aside.

One at a time, place each piece of chicken between sheets of plastic wrap. Use a meat mallet or rolling pin to gently but firmly pound each piece to an even thickness of about 1/4 inch. Season each on both sides with black pepper.

In a wide, shallow bowl, whisk together the flour and garlic powder. Dredge the flattened chicken through the flour mixture, lightly coating both sides of each piece. Set aside.

In a large skillet over medium-high, melt a quarter of the anchovy butter.

When the butter is bubbling, add 2 pieces of chicken and cook until lightly browned on the bottom, about 3 minutes. Turn and brown on the other side, about 2 minutes, or until cooked through.

Transfer the chicken to an oven-safe plate, cover with foil, then place in the oven to keep warm. Repeat the process with the remaining 2 pieces of chicken and another quarter of the butter.

Add the pasta to the boiling water and cook according to package directions.

Drain, return to the pot and add the remaining anchovy butter, tossing until it melts and coats the pasta. Add the parsley and toss again.

Divide the pasta between 4 serving plates. Thinly slice each piece of chicken, then divide them among the plates. Top with grated Parmesan cheese.

Nutrition information per serving (values are rounded to the nearest whole number): 626 calories; 195 calories from fat; 22 g fat (12 g saturated; 1 g trans fats); 109 mg cholesterol; 67 g carbohydrate; 38 g protein; 3 g fiber; 343 mg sodium.

EDITOR'S NOTE: J.M. Hirsch can be e-mailed at jhirsch@ap.org.