Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms

READY IN: 50mins




  • 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.