19May
Chicken Breasts with Tomatoes, Olives and Mushrooms
Chicken Breasts with Tomatoes, Olives and Mushrooms
Servings
12
servingsTotal time
50
minutesIngredients
1/2 cup olive oil
1 large onion, chopped
6 cloves garlic, minced
8 plum tomatoes, diced
3 cups small cremini mushrooms, whole (or other good mushrooms you might find, sliced or diced)
1 cup pitted niçoise or other good quality olives
2 sprigs rosemary, leaves only
4-5 sprigs fresh thyme, leaves only
2 teaspoons turmeric
Ground pepper to taste (no added salt – the chicken breasts and the olives are salty)
1 cup dry white wine
1 cup water
6 large whole boneless skinless chicken breasts (if skin on is available, use them and adjust the olive oil to 1/3 cup)
Directions
- In a large skillet with straight sides, heat the oil.
- Add the onion and garlic and saute until golden and fragrant.
- Add the tomatoes and saute about 5 more minutes.
- Stir in all remaining ingredients except the chicken breasts.
- Add the chicken breasts in one layer, all the way on top Bring to a boil.
- Reduce the flame to medium, and cook, covered 30 minutes.
- Transfer the chicken breasts to a cutting board with a slotted spoon.
- Check the liquids in the pot: If they are too thin, reduce on high flame until they are thickened to the consistency of maple syrup.
- Slice the breasts about 1/2 inch thick across their whole width, arrange them in a serving platter, and pour the sauce uniformly over them.
- Serve hot.
Notes
- Variations. Here are just a few suggestions:
– Artichoke Hearts or bottoms. Add in the last 30 minutes of cooking.
– Mushrooms. Add at the beginning of cooking.
– Tiny potatoes: Add in the last 30 minutes of cooking
– Tomatoes: add a large chopped onion and 2 large diced tomatoes at the beginning of cooking. No mustard
