Step 1

Rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides.

Step 2

Heat 1 tbsp oil in a large skillet over medium heat.

Step 3

Add chicken and cook, until cooked through and golden-brown on both sides, about 10-12 minutes. Set aside on a plate. You might have to cook the chicken in batches to avoid overcrowding the pan, so divide the oil if so.

Step 4

Add the remaining 1 tbsp of oil to the hot skillet, and sauté the garlic and anchovy for 1 minute.

Step 5

Add in the tomatoes and oregano. Use the back of a wooden spoon to crush the tomatoes into small pieces.

Step 6

Stir in the capers, olives; Simmer over low heat partially covered, for 8-10 minutes, until the sauce thickens.

Step 7

Taste the sauce and season with salt and pepper, if needed.

Step 8

Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.

Step 9

Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.