Angela's Italian Recipe for Mediterranean Chicken

Mediterranean Chicken
(Pollo Mediterraneo)


Ingredients:

6 tablespoons extra virgin olive oil, divided 8 skinless boneless chicken breast halves (about 2 and 1/2 lbs) 1 and 1/2 lbs assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced 1 and 1/2 cups chicken broth 2/3 cup pitted Kalamata olives 3 plum tomatoes, seeded, diced 3 garlic cloves, minced 1 tablespoon chopped shallot 1 tablespoon drained capers 2 tablespoon (1/4 stick) chilled butter 1 cup teardrop tomatoes (red and yellow) 3 tablespoons chopped fresh parsley 3 tablespoons pine nuts, toasted

Directions:

Preheat oven to 200°F. Heat 3 tablespoons olive 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 olive oil from skillet. Add 3 tablespoons olive 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, 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 to taste with salt and pepper. Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over and serve. Serves 8.

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