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MAIN DISHES-
POULTRY:
Mediterranean Chicken
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Mediterranean Chicken |
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Full of flavor...
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6
Tbs |
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olive oil, divided |
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8
skinless |
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boneless chicken breast halves (about 2½
lbs.) |
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1½
lbs |
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assorted wild mushrooms (such as oyster,
crimini and stemmed shiitake), sliced |
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1½
cups |
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low-salt chicken broth |
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2/3
cup |
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pitted Kalamata olives |
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3
plum |
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tomatoes, seeded and diced |
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3
cloves |
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garlic, minced |
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1
Tbs |
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chopped shallot |
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1
Tbs |
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drained capers |
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2
Tbs |
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(¼
stick) chilled butter |
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1
cup |
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teardrop tomatoes (red and yellow) |
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3
Tbs |
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chopped fresh parsley |
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3
Tbs |
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pine
nuts, toasted |
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1 |
Preheat oven
to 200°F. |
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2 |
Heat 3 Tbsp.
oil in large skillet over high heat. Sprinkle
chicken with salt and pepper. Working in two
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. |
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3 |
Add 3 Tbsp.
oil to same skillet over high heat. Add
mushrooms; sauté until wilted and beginning to
brown, about 3 minutes. Add broth; boil until
almost all liquid evaporates, about 5 minutes.
Add olives, plum 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. Mix in teardrop tomatoes.
Season with salt and pepper. |
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4 |
Spoon
mushroom mixture over chicken. Sprinkle parsley
and pine nuts over and serve. |
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Servings: 8 |
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Recipe Source |
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Bon Appetit |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "A
wonderful array of flavors all in one dish. We loved it."
-San Diego, CA
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