Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette. Ingredients:
8 boneless chicken breasts |
salt and black pepper |
olive oil |
1 1/2 lbs small white button mushrooms, sliced |
1 small onion, chopped (can use about 2 tablespoons shallots instead of onions) |
2 tablespoons minced fresh garlic (or to taste) |
1 -2 teaspoon dried chili pepper flakes (optional) |
1 1/2 cups chicken broth |
3/4 pitted kalamata olive (or to taste) |
3 large plum tomatoes, diced |
2 tablespoons capers |
3 tablespoons butter |
2 cups small grape tomatoes (also known as teardrop) |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a skillet over medium-high heat.
2. Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
3. To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
4. Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
5. Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
6. Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
7. Add in butter and stir until melted.
8. Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
9. Season again with salt and pepper.
10. Spoon the mixture over the chicken.
11. Sprinkle with fresh chopped parsley.
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