Mediterranean Chicken with Tomatoes, Kalamata and Mushrooms
Chicken and tomatoes never tasted so good! This hearty recipe is a pure gastronomic delight.
All you need
8 boneless chicken breasts
Salt to taste
al alali Ground Black Pepper to taste
Extra virgin olive oil
680g al alali Pieces & Stems Mushrooms
1 shallot, chopped
2 tbsps. fresh garlic, minced
1-2 tsps. dried red chili flakes (optional)
1 1/2 cups chicken broth prepared from al alali Chicken Stock
6 Kalamata olives, pitted
3 plum tomatoes, diced
2 tbsps capers
3 tbsps butter
2 cups grape tomatoes (they are small and usually oval-shaped)
1/4 cup fresh parsley, chopped
Directions
- In a pan, heat olive oil over medium-high heat.
- Add salt and al alali Ground Pepper to the chicken, cook for 3-4 minutes on both sides, till brown. Set aside and cover chicken with foil to keep it warm
- In the same pan, add the mushrooms and sauté for 5-6 minutes, until all the liquid is absorbed
- Add onions, garlic and dried red chili flakes (optional) to the mushrooms and sauté for about 3-4 minutes
- Add chicken broth and simmer for about 6 minutes or until most of the liquid is absorbed
- Add Kalamata olives, plum tomatoes and capers
- Add salt and pepper to taste and bring to a boil. Simmer for 10 minutes
- Add the butter and stir until melt
- Add small grape tomatoes; simmer for 5-6 minutes
- Add salt and pepper if required
- Add the mixture over the chicken
- Sprinkle with fresh chopped parsley
- Serve and enjoy
