Anchovy butter ups flavor of chicken and 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.