Chicken Breasts with Tomatoes, Olives and Mushrooms

Chicken Breasts with Tomatoes, Olives and Mushrooms

Chicken Breasts with Tomatoes, Olives and Mushrooms

Servings

12

servings
Total time

50

minutes

Ingredients

  • 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

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