Name: Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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

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Recipe by Kittencalrecipezazz

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Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms created by Engrossed

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.

Ready In:: 50mins
Serves:
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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

Heat oil in a skillet over medium-high heat.
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).
To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
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.
Add in butter and stir until melted.
Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
Season again with salt and pepper.
Spoon the mixture over the chicken.
Sprinkle with fresh chopped parsley.

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RECIPE MADE WITH LOVE BY

@Kittencalrecipezazz

Contributor

@Kittencalrecipezazz

Contributor

"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."

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review by Bonniejscaccia

7/17/2022

A truly simple delicious dinner, husband loved it, definitely make a again!
question by annagram54

2/28/2020

Would you cook bone-in, skin on chicken thighs a little longer to thoroughly cook?
review by Shock55

1/15/2012

Delicious recipe. Wive loves olives and chicken thighs, so this recipe hit the spot. Will make again for sure.
review by KLBoyle

3/15/2009

Fantastic! I subbed a can of diced tomatoes for the fresh as that was all I had on hand and it was awesome! I'm sure it would be better as written but it is great in a pinch. Thanks for the awesome recipe Kitten!
review by SnowMonkey

8/9/2008

Great recipe! All the flavors work so well together, it makes a great Mediterranean dish. Wonderful served over cous cous.