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
-
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
Instructions
- 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.