Pollo de la Mediterraneo -- Chicken Mediterranean Style

• 6 to 7 tbsp. olive oil
• 8 skinless, boneless chicken breast halves (at least 21/2 pounds)
• 1-1/2 lb. assorted wild mushrooms, sliced (Oyster, crimini,
• stemmed Shiitake)
• 1-1/2 cup chicken broth
• 1 cup pitted ripe (black) olives
• 4 plum tomatoes, seeded and diced
• 4 cloves garlic, minced
• 1 tbsp. finely chopped onion
• 2 tbsp. capers, drained
• 3 tbsp. chilled butter
• 1-1/2 cup halved cherry tomatoes
• 4 tbsp. fresh parsley, chopped
• 4 tbsp. pignoli (pine nuts), toasted

1. Preheat over to 300F.
2. Heat 3 tablespoons olive oil in a large skillet over high heat.
3. Sprinkle chicken with salt and pepper.
4. Working in two batches, add 4 chicken breast halves to the skillet.
5. Cook until brown and just cooked through, about 3-4 minutes per side.
6. Remove to an ovenproof plate and place in the oven to keep warm.
7. Brown other 4 breasts in the same manner.
8. Discard oil from the pan.
9. Add the remaining olive oil to the same pan over high heat.
10. Add mushrooms and saute until wilted and beginning to brown, about 3-4 minutes.
11. Add broth and bring to a boil.
12. Continue to boil until almost all liquid evaporates, about 5-6 minutes.
13. Add olives, plum tomatoes, garlic, onion and capers.
14. Sprinkle with salt and pepper.
15. Reduce heat to medium and simmer until liquid is reduced by about half, 7-8 minutes.
16. Add the butter and stir until melted.
17. Mix in the halved cherry tomatoes and season to taste with the salt and pepper.
18. Remove chicken from oven and place on a serving platter.
19. Spoon the mushroom mixture over the top of the chicken breasts.
20. Sprinkle with parsley and pignoli (pine nuts).
21. Serve immediately, serve hot.

olive oil, skinless, wild mushrooms, shiitake, chicken broth, olives, tomatoes, garlic, onion, capers, butter, tomatoes, fresh parsley, nuts

Taken from www.foodgeeks.com/recipes/18819 (may not work)