You will want to make this chicken recipe every day of the week! Bursting with flavor, this recipe is quick, delectable and soon to become one of your favorites.
Ingredients
- 5 tbsp. olive oil, divided
- 8 (2 ½ lbs.) skinless boneless chicken breast halves
- 1½ pounds assorted mushrooms, sliced
- 1½ cups chicken broth
- 2/3 cup olives, pitted and chopped
- 3 Roma tomatoes, seeded, diced
- 3 garlic cloves, minced
- 1 tablespoon chopped shallot
- 1 tablespoon capers, drained
- ¼ stick (2 tbsp.) butter, cold
- 1 cup pear tomatoes
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons pine nuts, toasted
How to Make It
- In a large skillet over medium-high heat, add 3 tablespoon olive oil. Season chicken with salt and pepper. Place chicken in the skillet and cook until golden-brown and just cooked through. Remove chicken on a tray or plate and cover with foil to keep warm.
- In the same skillet, add 2 tbsp. olive oil over medium-high heat. Add in the mushrooms and cook for about 4 minutes or until wilted. Add in the chicken broth and boil for about 5 minutes or until all liquid evaporates. Add in the olives, Roma tomatoes, minced garlic and shallot and capers. Reduce the heat and simmer for about 8 minutes. Add in the cold butter and cook until melted. Add in the pear tomatoes and season mixture with salt and pepper, if needed.
- Spoon mixture over chicken pieces and top with parsley and pine nuts. Enjoy!