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Mediterranean Chicken

Source of Recipe

Epicurious/Bon Appétit March 2004 (edited by me)


Recipe Introduction

A good, easy meal. The original recipe called for 1.5 lbs wild mushrooms, but we use the canned mushrooms because the fresh ones release a lot of liquid when cooked.

List of Ingredients

6 tablespoons olive oil, divided
8 skinless boneless chicken breast halves (we use Perdue "Perfect Portions")

2-3 small cans sliced wild mushrooms (such as shiitake or straw mushrooms)
1/2 cup low-salt chicken broth
2/3 cup pitted Kalamata olives
1 large can Hunt's fire roasted diced tomatoes
3 garlic cloves, minced
1 tablespoon chopped shallot
1 tablespoon drained capers
2 tablespoons (1/4 stick) chilled butter

3 tablespoons chopped fresh parsley
3 tablespoons pine nuts, toasted
Caper berries, halved (optional)


Recipe

Preheat oven to 200 degrees F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.

Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; saute until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Season to taste with salt and pepper.

Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.