Mediterranean Chicken With Tomatoes, Kalamata And Mushrooms

• 8 boneless chicken breasts
• salt and black pepper
• olive oil
• 1 1/2 lbs small white button mushrooms, sliced
• 1 small onion, 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 olive (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

1. Heat oil in a skillet over medium-high heat.
2. 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).
3. To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
4. Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
5. Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
6. 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.
7. Add in butter and stir until melted.
8. Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
9. Season again with salt and pepper.
10. Spoon the mixture over the chicken.
11. Sprinkle with fresh chopped parsley.

chicken breasts, salt, olive oil, white button mushrooms, onion, fresh garlic, chili pepper, chicken broth, olive, tomatoes, capers, butter, grape tomatoes, parsley

Taken from www.food.com/recipe/mediterranean-chicken-with-tomatoes-kalamata-and-mushrooms-156662 (may not work)