Mediterranean Chicken

Ingredients

4 boneless skinless chicken breast halves, flatten/pounded to even sides

Salt and pepper to taste

3 tablespoons olive oil

1 cup teardrop tomatoes (red and yellow)

16 pitted Kalamata olives, sliced

3 tablespoons capers, drained

3 garlic cloves, minced

1 tablespoon chopped shallot

3 tablespoons chopped fresh parsley

½ pound assorted mushrooms (such as Portobello, white, and stemmed shiitake), sliced

 ½ cup or more low-salt chicken broth

Directions

Preheat oven to 200°F. Heat 3 tablespoons oil in large ovenproof skillet.  Sprinkle chicken with salt and pepper. Cook chicken in oil over medium heat for 2-3 minutes on each side or until golden brown.  Transfer to ovenproof plate and place in oven to keep warm.

Discard oil from skillet.  Add 3 tablespoons oil to same skillet over medium 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, tomatoes, garlic, shallot, and capers. Return chicken to skillet.

Bake, uncovered, at 375° for 10-14 minutes or until a meat thermometer reads 170°.

Spoon mushroom mixture over chicken.  Serve with brown rice or couscous and Greek salad.