Saute the Chicken Pieces:

1. Salt and Pepper the chicken pieces. In a 10-inch skillet, over Medium to Medium-high heat, pour 2 T Olive oil. Once it shimmers, add the skinless chicken breasts or thighs. Brown until golden on each side. Remove to a plate.

Make the Sauce:

1. Adjust the stove temperature to Medium heat if necessary. Scrape the bottom of the pan, removing brown bits to the plate with chicken pieces. Add the remaining Tablespoon of oil. Once it shimmers, add the garlic and stir until fragrant (about 1 minute).
2. Add the anchovies, and stir until fragrant, about 1 minute.
3. Pour in the tomatoes, olives, capers, and sugar, if desired. Stir. Let come to an aggressive simmer.
4. Place the chicken pieces and any brown bits and liquid from the plate or bowl into the tomato sauce. Chicken pieces should be covered by the sauce, or nearly so.
5. Reduce heat to low or simmer, so sauce is gently simmering. Cook until chicken pieces are fully cooked. This should take 12-16 minutes for chicken breasts, and 15-20 for thighs, depending upon thickness.
6.  Taste sauce and add additional salt and/or sugar, if desired. (I added about 1 tsp. Salt) Prepare pasta and/or garlic bread, if desired. Check chicken for doneness, then serve with pasta or garlic bread.