Mushrooms #1

MEDITERRANEAN CHICKEN
Ingredients:
6 Tbsp olive oil, divided
8 skinless boneless chicken breast halves
1 ½ pounds assorted wild mushrooms (oyster, crimini, or stemmed shiitake), sliced
1 ½ c chicken broth
2/3 c pitted Kalamata olives
3 plum tomatoes, seeded, diced
3 garlic cloves, minced
1 Tbsp shallot, chopped
1 Tbsp, capers, drained
2 Tbsp chilled butter
1 c teardrop tomatoes (red and yellow)
3 Tbsp fresh parsley, chopped
3 Tbsp pine nuts, toasted

Directions: preheat oven to 200 degrees. Heat 3 Tbsp olive 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. Discard oil from skillet. Add 3 Tbsp 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 reduce by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper. Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over.

Makes: 8 servings

Calories: 345
Fat: 22 grams
Carbohydrate: 7 grams
Protein: 30 grams

From: www.epicurious.com