This recipe is based on one from the March 2004 issue of Bon Appetit. I've changed the collection of tomato products
and adjusted the fat content. It's a light, refreshing chicken dish, best served with a rice or barley pilaf
and a green vegetable.
In a large pot, warm the olive oil. Brown the chicken over high heat. Sprinkle with freshly ground pepper while browning.
Transfer the chicken to a cutting board and slice diagonally. The chicken will still be raw in the middle, but don't worry,
it will be put back into the sauce to complete the cooking. Add mushrooms to the same pot, and stir until they are beginning
to exude liquid. Add the olives and chopped tomatoes with their juice, the garlic, shallots, and capers. Stir to incorporate
the browned chicken residue. Add the sliced chicken, tomato powder in water (or tomato paste), and fresh tiny tomatoes. Stir to
mix all the ingredients. Cover and simmer for about 10 minutes. Taste and correct salt and pepper. Continue to slowly simmer
until chicken is just cooked through. Don't overcook or the chicken will be dry. Serve with rice or barley pilaf and garnish
with parsley and/or toasted pine nuts.
- 4 T. olive oil
- 2 1/2 pounds skinless, boneless chicken breasts, still slightly frozen
- 1 pound crimini mushrooms, sliced
- 2/3 cups pitted Kalamata olives
- 14 ounces chopped tomatoes with juice
- 2 T. dried tomato powder mixed with 4 T. water, or 2 ounces tomato paste
- 3 garlic cloves, minced
- 1 T. chopped shallot
- 1 T. capers
- 2 cups tiny red or red and yellow tomatoes - teardrop or cherry will do
- freshly ground black pepper and salt, to taste
- chopped fresh parsley and/or toasted pine nuts to garnish