Mediterranean Chicken

Mediterranean Chicken
Photo by Brian Leatart

Ingredients

  • 3 tablespoons pine nuts
  • 1 cup teardrop tomatoes (red and yellow)
  • 3 garlic cloves
  • 6 tablespoons olive oil
  • 2/3 cup pitted Kalamata olives
  • 8 skinless boneless chicken breast halves (about 2 1/2 pounds)
  • 1 tablespoon shallot
  • + 7 more ingredients
    • Caper berries
    • 1 tablespoon capers
    • 2 tablespoons butter
    • 3 plum tomatoes
    • 3 tablespoons parsley
    • 1 ½ cups low-salt chicken broth
    • 1 ½ pounds assorted wild mushrooms (such as oyster, crimini, and shiitake)

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. Disca...

View full recipe at Epicurious

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