Pollo de la Mediterraneo -- Chicken Mediterranean S

Name: Pollo de la Mediterraneo -- Chicken Mediterranean Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 7 tbsp. olive oil; 8 skinless, boneless chicken breast halves (at least 21/2 pounds); 1-1/2 lb. assorted wild mushrooms, sliced (Oyster, crimini,; stemmed Shiitake); 1-1/2 cup chicken broth; 1 cup pitted ripe (black) olives; 4 plum tomatoes, seeded and diced; 4 cloves garlic, minced; 1 tbsp. finely chopped onion; 2 tbsp. capers, drained; 3 tbsp. chilled butter; 1-1/2 cup halved cherry tomatoes; 4 tbsp. fresh parsley, chopped; 4 tbsp. pignoli (pine nuts), toasted

Servings: persons

6 to 7 tbsp. olive oil
8 skinless, boneless chicken breast halves (at least 21/2 pounds)
1-1/2 lb. assorted wild mushrooms, sliced (Oyster, crimini,
stemmed Shiitake)
1-1/2 cup chicken broth
1 cup pitted ripe (black) olives
4 plum tomatoes, seeded and diced
4 cloves garlic, minced
1 tbsp. finely chopped onion
2 tbsp. capers, drained
3 tbsp. chilled butter
1-1/2 cup halved cherry tomatoes
4 tbsp. fresh parsley, chopped
4 tbsp. pignoli (pine nuts), toasted

1
Preheat over to 300F.
2
Heat 3 tablespoons olive oil in a large skillet over high heat.
3
Sprinkle chicken with salt and pepper.
4
Working in two batches, add 4 chicken breast halves to the skillet.
5
Cook until brown and just cooked through, about 3-4 minutes per side.
6
Remove to an ovenproof plate and place in the oven to keep warm.
7
Brown other 4 breasts in the same manner.
8
Discard oil from the pan.
9
Add the remaining olive oil to the same pan over high heat.
10
Add mushrooms and saute until wilted and beginning to brown, about 3-4 minutes.
11
Add broth and bring to a boil.
12
Continue to boil until almost all liquid evaporates, about 5-6 minutes.
13
Add olives, plum tomatoes, garlic, onion and capers.
14
Sprinkle with salt and pepper.
15
Reduce heat to medium and simmer until liquid is reduced by about half, 7-8 minutes.
16
Add the butter and stir until melted.
17
Mix in the halved cherry tomatoes and season to taste with the salt and pepper.
18
Remove chicken from oven and place on a serving platter.
19
Spoon the mushroom mixture over the top of the chicken breasts.
20
Sprinkle with parsley and pignoli (pine nuts).
21
Serve immediately, serve hot.

1812

kcal

Calories

168

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 6 to 7 tbsp. olive oil, 8 skinless, boneless chicken breast halves (at least 21/2 pounds), 1-1/2 lb. assorted wild mushrooms, sliced (Oyster, crimini,, stemmed Shiitake), and more.

Yes, Pollo de la Mediterraneo -- Chicken Mediterranean Style 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.

That's it — enjoy your meal!

Pollo de la Mediterraneo -- Chicken Mediterranean Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions