Ingredients:
8 boneless chicken breasts
salt and black pepper
olive oil
1 1/2 lbs small white button mushrooms, sliced
1 small onions, 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 (optional)
1 1/2 cups chicken broth
3/4 pitted kalamata olives ( 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
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.