WEEKDAYS 1e|12c|p

Chicken Supremes with Tapenade and Mushroom Sauce

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From 'Chef's Table'
skill level
Difficult
time
30-60min
servings
4
cost
$$
Want something new for dinner? Try this delectable French dish!
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ingredients
  • For the Tapenade:3/4-cup mix of pitted olives
  • black oil-cured olives
  • Kalamata olives
  • and green olives1 small garlic clove
  • peeled and sliced2 dried apricot halves
  • cut into small pieces1 1/2 tablespoons drained capers8 anchovy fillets in oil2 tablespoons extra virgin olive oil4 skinless
  • boneless chicken breasts
  • about 6 ounces each1 tablespoon good olive oil4 tablespoon unsalted butter1 1/2 tablespoons Baby Bella mushrooms
  • washed and cut into 3/4-inch pieces1/2 cup chopped onion1/2 teaspoon salt
  • plus extra to taste1/2 teaspoon freshly ground black pepper
  • plus extra to taste1/2 cup dry white wine2 tablespoons chopped fresh chives or parsley
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    For the Tapenade: 3/4-cup mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives
    1 small garlic clove, peeled and sliced
    2 dried apricot halves, cut into small pieces
    1 1/2 tablespoons drained capers
    8 anchovy fillets in oil
    2 tablespoons extra virgin olive oil
    For the Tapenade: Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree.
  • 2
    4 skinless, boneless chicken breasts, about 6 ounces each
    Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade.
  • 3
    Set aside until serving time.
  • 4
    When ready to cook the chicken, preheat the oven to 180 degrees.
  • 5
    1 tablespoon good olive oil
    2 tablespoon unsalted butter
    1/2 teaspoon salt, plus extra to taste
    1/2 teaspoon freshly ground black pepper, plus extra to taste
    Heat the olive oil and 2 tablespoons of the butter in a large skillet, and when hot, season the stuffed breasts with salt and pepper, and arrange them side by side in the skillet.
  • 6
    Cook over medium heat, covered, for about 3 minutes on each side, and then transfer to a platter, and keep warm in the 180-degree oven.
  • 7
    1 1/2 tablespoons Baby Bella mushrooms, washed and cut into 3/4-inch pieces
    1/2 cup chopped onion 
    Add the mushrooms and onion to the skillet, and sauté for about 2 minutes.
  • 8
    1/2 cup dry white wine
    Add the wine, and reduce the contents by boiling for 2 minutes.
  • 9
    2 tablespoon unsalted butter
    Salt
    Freshly ground black pepper
    Add the remaining 2 tablespoons of butter, and additional salt and pepper to taste, and mix well to incorporate the butter.
  • 10
    Serve a chicken breast on each of four hot plates, and add any juice that has accumulated around them on the platter to the mushroom sauce in the pan.
  • 11
    Divide the mushrooms and sauce among the servings, spooning it over the chicken breasts, and sprinkle the parsley or chives on top.
  • 12
    2 tablespoons chopped fresh chives or parsley
    Serve.
 
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