Mediterranean Chicken With Tomatoes Kalamata And Mushrooms Recipes

Steps:

• 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.

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers. , Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.