Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms

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

(7)

Recipe by Kittencalrecipezazz

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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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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