This sautéed Mediterranean Chicken has big flavors of tomato, garlic, mushrooms, olives, capers and pine nuts.
This recipe is filled with wonderful flavors: wild mushrooms, kalamata olives, two kinds of tomatoes, garlic, shallots, capers and pine nuts. And if you look really closely, you can actually see some chicken hiding underneath all that stuff. This is a delicious recipe!
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Mediterranean Chicken
This sautéed chicken has big flavors of tomato, garlic, mushrooms, olives, capers and pine nuts.
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 plum tomatoes, seeded and diced
- 3 medium garlic cloves, minced
- 1 tablespoon chopped shallot
- 1 tablespoon drained capers
- 2 tablespoons (¼ stick) chilled butter
- 1 cup pear tomatoes (red and yellow)
- 3 tablespoons chopped fresh parsley
- 3 tablespoons pine nuts, toasted
Instructions
- Preheat the oven to 200°F.
- 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.
- Spoon mushroom mixture over chicken breasts. Sprinkle parsley and pine nuts over and serve.
Notes
- If you're preparing this recipe as GLUTEN FREE, just make sure to use brands of chicken broth and olives that are known to be GF.
Nutrition
Serving: 1serving, Calories: 371kcal, Carbohydrates: 10g, Protein: 34g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 99mg, Sodium: 418mg, Potassium: 990mg, Fiber: 3g, Sugar: 4g, Vitamin A: 998IU, Vitamin C: 15mg, Calcium: 33mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
