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Recipe Name: Mediterranean Chicken - Copy - Copy Source: Submitted by: Last Modified: 0000-00-00 Course: Entree Used in Baskets: No Base: Poultry Kosher: Meat Ethnicity: None Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 200 Approx. Cost/Serving: $2.14 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 6 Tablespoons oil, olive divided 8 5-ozs chicken breast, boneless, skinless 1.5 Pounds mushrooms assorted wild, sliced 0.67 Cup olives, Kalamata pitted 1 Tablespoon capers drained Directions: Preheat oven to 200 degrees. Heat 3 tablespoons 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 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 teardrop tomatoes. Season to taste with salt and pepper. Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.

Nutrition per Serving:
Calories:	337	Total Carbs:	7.7	Net Carbs:	0.0
Cholesterol:	80.0	Fat:	16.2	Protein:	39.83
Fiber:	1.78	Sodium:	319.75

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