Mediterraneanstuffedbonelesschickenthighs Recipes

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MEDITERRANEAN CHICKEN

Categories     Chicken     Mushroom     Olive     Tomato     Sauté     Low Carb     Pine Nut     Summer     Capers     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14



Mediterranean Chicken image

Steps:

  • Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.
  • Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.
  • Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.

6 tablespoons olive oil, divided
8 skinless boneless chicken breast halves (about 2 1/2 pounds)
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
1 1/2 cups low-salt chicken broth
2/3 cup pitted Kalamata olives
3 plum tomatoes, seeded, diced
3 garlic cloves, minced
1 tablespoon chopped shallot
1 tablespoon drained capers
2 tablespoons (1/4 stick) chilled butter
1 cup teardrop tomatoes (red and yellow)
3 tablespoons chopped fresh parsley
3 tablespoons pine nuts, toasted
Caper berries, halved (optional)

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