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