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Mediterranean Chicken

Lori Lange
  • 60 minutes
  • Serves 8

INGREDIENTS

6 tbsp

extra-virgin olive oil, divided

8

skinless boneless chicken breast halves (about 2 1/2 pounds)

1 1/2 lb

assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced

1 1/2 cups

low-salt chicken broth

2/3 cup

pitted Kalamata olives

3

plum tomatoes, seeded and diced

3 cloves

garlic, minced

1 tbsp

chopped shallot

1 tbsp

drained capers

2 tbsp

chilled butter

1 cup

pear tomatoes (red and yellow)

3 tbsp

chopped fresh parsley

3 tbsp

pine nuts, toasted