Mediterranean Chicken Skillet
This sautéed chicken has big flavors of tomato, garlic, mushrooms, olives, capers and pine nuts.
Foto: RecipeGirl
Ingredients
- 6 tablespoons extra virgin olive oil, (divided)
- 8 halves (about 2½ pounds) skinless boneless chicken breasts
- 1½ pounds assorted wild mushrooms ((such as oyster, crimini and stemmed shiitake), sliced)
- 1½ cups low sodium chicken broth
- ⅔ cup pitted Kalamata olives
- 3 medium Roma tomatoes, (seeded and diced)
- 3 medium garlic cloves, (minced)
- 1 tablespoon chopped shallot
- 1 tablespoon drained capers
- 2 tablespoons (¼ stick) chilled salted butter
- 1 cup pear tomatoes ((red and yellow))
- 3 tablespoons chopped fresh parsley
- 3 tablespoons pine nuts, (toasted)
Steps
-
Preheat the oven to 200°F.
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Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in two 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 the skillet.
-
Add 3 tablespoons 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 reduced by half, about 7 minutes. Add butter; stir until melted. Mix in pear tomatoes. Season with salt and pepper.
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Spoon mushroom mixture over chicken breasts. Sprinkle parsley and pine nuts over and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 6 tablespoons | - | - |
| halves | 8 | - | - |
| assorted wild mushrooms | 1.5 pounds | - | - |
| low sodium chicken broth | 1.5 cups | - | - |
| pitted Kalamata olives | 0.667 cup | - | - |
| Roma tomatoes | 3 medium | Rp 12.000/kg | Rp 3.600 |
| garlic cloves | 3 medium | - | - |
| chopped shallot | 1 tablespoon | - | - |
| drained capers | 1 tablespoon | - | - |
| 2 tablespoons | - | - | |
| pear tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
| chopped fresh parsley | 3 tablespoons | - | - |
| pine nuts | 3 tablespoons | - | - |
*Estimated market prices, may vary by region
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