Chicken Supremes with Tapenade and Mushroom Sauce Recipe

Name: Chicken Supremes with Tapenade and Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped pitted mixed olives; 8 oil-packed anchovy fillets; 2 dried apricots, chopped; 1 garlic clove, thinly sliced; 1 1/2 tablespoons small capers, rinsed; 3 tablespoons extra-virgin olive oil; Four 6-ounce skinless, boneless chicken breast halves; Kosher salt; Pepper; 4 tablespoons unsalted butter; 1 1/2 cups cremini mushrooms, chopped; 1/2 small onion, finely chopped; 1/2 cup dry white wine; Chopped parsley and chives, for garnish

Servings: persons

3/4 cup chopped pitted mixed olives
8 oil-packed anchovy fillets
2 dried apricots, chopped
1 garlic clove, thinly sliced
1 1/2 tablespoons small capers, rinsed
3 tablespoons extra-virgin olive oil
Four 6-ounce skinless, boneless chicken breast halves
Kosher salt
Pepper
4 tablespoons unsalted butter
1 1/2 cups cremini mushrooms, chopped
1/2 small onion, finely chopped
1/2 cup dry white wine
Chopped parsley and chives, for garnish

1
In a food processor, pulse the olives with the anchovies, apricots, garlic, capers and 2 tablespoons of the olive oil until the tapenade is a coarse puree.
2
Make a horizontal incision in each piece of chicken to form a pocket.
3
Spoon the tapenade into each pocket and press gently to close.
4
Season the chicken breasts on both sides with salt and pepper.
5
In a large skillet, melt 2 tablespoons of the butter in the remaining 1 tablespoon of olive oil.
6
Add the chicken breasts, cover and cook over moderate heat, flipping once, until golden brown, about 6 minutes.
7
Transfer the chicken to a plate and cover with aluminum foil.
8
In the same skillet, add the mushrooms and onion and cook over moderate heat, stirring occasionally, until the onion is translucent, about 2 minutes.
9
Add the wine and cook, scraping up the brown bits in the pan, until the liquid is slightly reduced, about 2 minutes more.
10
Return the chicken to the pan and simmer until warmed through, about 2 minutes.
11
Add the remaining 2 tablespoons of butter to the sauce and season with salt and pepper.
12
Transfer the chicken breasts to 4 plates and spoon the sauce over the top.
13
Garnish with parsley and chives and serve.

2028

kcal

Calories

223

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup chopped pitted mixed olives, 8 oil-packed anchovy fillets, 2 dried apricots, chopped, 1 garlic clove, thinly sliced, and more.

Yes, Chicken Supremes with Tapenade and Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Supremes with Tapenade and Mushroom Sauce

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