6 tablespoons extra virgin olive oil first cold pressed
8 skinless boneless chicken breasts
1 1/2 pounds of baby bella mushrooms2 bell peppers sliced and 1 stalk celery cut up
1 1/2 cups of low sodium chicken broth
1/3 cups Kalamata olives
4 ripe plum tomatoes cut up
1 1/2 cups canned whole tomatoes
3 tablespoon chopped fresh garlic
1/2 teaspoon garlic powder
2 fresh basil leaves
1/4 teaspoon cayenne pepper
3 tablespoons fresh parsley
1/2 teaspoons oregano
1 tablespoons of capers optional
3 tablespoons toasted pine nuts
grated cheese, crumbled feta cheese
3 tablespoon of butter
1/2 cup white wine
Preheat over to 270*. In a large skillet on high, heat 3 tablespoons oil with chopped garlic. Sprinkle chicken with salt and pepper add chicken to skillet cook till brown around 4 minutes each side. Put into ovenproof baking dish and put in oven to keep warm. Remove oil from pan.
Add the remaining oil to same skillet on high add mushrooms all veggies, cayenne pepper and garlic powder and saute till brown 3 minutes. Add broth boil 5 minutes, add olives, tomatoes, wine and capers. Boil till liquid is reduced around 7 minutes. Add butter, salt and pepper to taste. Spoon mushroom mixture over chicken sprinkle with pine nuts return to oven around 1/2 hour, sprinkle with grated cheese and feta and serve.
Goes well with plain rice or egg noodles, penne pasta with garlic and oil....