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.