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Heat 3 tablespoons of the oil in a large skillet over high heat. Season chicken with salt and pepper. Place 4 chicken fillets in the skillet and cook until brown and just cooked through (3 minutes per side). Transfer chicken to an ovenproof plate and place in a preheated oven to 200°F (110°C) to keep them warm. Repeat procedure with the remaining fillets. Discard oil from the skillet.
Heat remaining 3 tablespoons of oil in the same skillet, add mushrooms and sauté until they start to brown. Add chicken broth and bring to a boil for about 5 minutes or until almost all the liquid has evaporated. Add olives, diced tomato, green onion, capers and season with salt and pepper. Lower temperature and cook over medium heat until liquid is reduced by half, about 7 minutes. Stir butter gradually and stir until melted. Mix in cherry tomatoes and correct seasoning.
Cover chicken fillets with the mushroom sauce and sprinkle with chopped parsley and pine nuts.
Serve.
Suggested side dishes:
Baked mashed potatoes with onions
Gnocchi in four cheese sauce
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