Mediterranean Chicken

• 3 Tablespoons Olive Oil, Divided
• 4 pieces Chicken Breasts, Boneless And Skinless
• Salt And Pepper
• 1 pound Mushrooms, Sliced
• 1 cup Chicken Broth
• 1 cup Grape Tomatoes
• 3 cloves Garlic, Minced
• 1 Tablespoon Shallot, Minced
• 1 Tablespoon Capers
• 1 Tablespoon Fresh Parsley, Chopped

1. Preheat oven to 200 degrees F. Heat 2 tablespoons olive oil in a skillet over high heat.
2. Season chicken with salt and pepper.
3. Add chicken to skillet and cook until browned and cooked through, about 3 minutes per side.
4. Transfer chicken to an ovenproof plate and place in the oven to keep warm.
5. Add the remaining tablespoon of olive oil to the pan over medium-high heat.
6. Add mushrooms; saute until wilted.
7. Add chicken broth and bring to a boil, cooking until liquid reduces by half.
8. Add tomatoes, garlic, shallot and capers, combining with the mushrooms.
9. Return chicken to the pan and coat each breast with some of the sauce.
10. Plate chicken with mushroom and tomato mixture and sprinkle with chopped parsley.

olive oil, chicken breasts, salt, mushrooms, chicken broth, grape tomatoes, garlic, shallot, capers, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/mediterranean-chicken/ (may not work)