Description
A delicious chicken dish featuring tender chicken breasts or thighs, sautéed mushrooms, and flavorful olives, finished with a touch of creaminess from butter and parmesan.
Ingredients
Scale
- 4 tablespoons olive oil
- 4 chicken breasts or thighs
- 2 tablespoons garlic, minced
- 1 pound fresh mushrooms, sliced
- 3–4 tablespoons shallots, minced
- 3 tablespoons cooking sherry (optional)
- 1 14 oz can chicken broth
- 3/4 cup Kalamata olives
- 2 tablespoons capers, drained
- 4 tablespoons unsalted butter
- 4 plum tomatoes, seeded and diced
- 1 cup cherry heirloom tomatoes, cut in half
- to taste Kosher salt and freshly ground pepper
- Chopped fresh Italian parsley for garnish
- 3–4 tablespoons parmesan cheese, grated
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, approximately 6-8 minutes on each side. Transfer chicken to a plate and set aside.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in the same skillet over medium heat.
- Add the mushrooms and garlic and sauté until they are soft, approximately 5 minutes. Be careful not to burn the garlic.
- Pour the broth in and simmer, then add the shallots, capers, olives, and plum tomatoes.
- Stir in remaining butter.
- Add the chicken to the pan and simmer on low for 8-10 minutes.
- Add the cherry tomatoes and cook just long enough until the tomatoes are warm. Do not overcook the cherry tomatoes.
Notes
- This dish pairs well with crusty bread or over pasta.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg