Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Mediterranean Chicken
Mediterranean Chicken
(Pollo Mediterraneo)
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
Preheat oven to 200F.

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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