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- 6 tablespoons olive oil, divided
- 8 skinless boneless chicken breast halves (about 2 1/2 pounds)
- 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
- 1 1/2 cups low-salt chicken broth
- 2/3 cup pitted Kalamata olives
- 3 plum tomatoes, seeded, diced
- 3 garlic cloves, minced
- 1 tablespoon chopped shallot
- 1 tablespoon drained capers
- 2 tablespoon (1/4 stick) chilled butter
- 1 cup teardrop tomatoes (red and yellow)
- 3 tablespoons chopped fresh parsley
- 3 tablespoons pine nuts, toasted
- Caper berries, halved (optional)
Directions:View on Bon Appetit
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