Mediterranean Chicken Skillet
This sautéed chicken has big flavors of tomato, garlic, mushrooms, olives, capers and pine nuts.
Foto: RecipeGirlBahan-bahan
- 6 tablespoons extra virgin olive oil, (divided)
- 8 halves (about 2½ pounds) skinless boneless chicken breasts
- 1½ pounds assorted wild mushrooms ((such as oyster, crimini and stemmed shiitake), sliced)
- 1½ cups low sodium chicken broth
- ⅔ cup pitted Kalamata olives
- 3 medium Roma tomatoes, (seeded and diced)
- 3 medium garlic cloves, (minced)
- 1 tablespoon chopped shallot
- 1 tablespoon drained capers
- 2 tablespoons (¼ stick) chilled salted butter
- 1 cup pear tomatoes ((red and yellow))
- 3 tablespoons chopped fresh parsley
- 3 tablespoons pine nuts, (toasted)
Langkah-langkah
Preheat the oven to 200°F.
Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in two 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 the 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 pear tomatoes. Season with salt and pepper.
Spoon mushroom mixture over chicken breasts. Sprinkle parsley and pine nuts over and serve.
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