Ingreadient

• 2 tablespoons extra-virgin olive oil, divided
• 4 chicken cutlets (about 1 pound)
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 2 cloves garlic, minced
• 1 anchovy, minced
• ¼ cup dry white wine
• 1 (14-ounce) can no-salt-added diced tomatoes
• ¼ cup pitted kalamata olives, coarsely chopped
• 1 tablespoon capers, rinsed and coarsely chopped
• chopped fresh parsley for garnish