Chicken fillet with mushrooms and olives

Name: Chicken fillet with mushrooms and olives
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1100 g chicken fillet; 90 ml olive oil; 700 g sliced button mushrooms; 360 ml chicken broth; 150 g pitted olives; 3 pcs tomatoes; 3 pcs garlic; 1 tbsp onion; 1 tbsp capers; 30 g butter; 150 g cherry tomatoes; 3 tbsp parsley; 3 tbsp pine nuts; to taste salt; to taste black pepper

Pan-seared chicken fillet served with a sauce of mushrooms, olives, and tomatoes.

Total: 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 368
Protein: 35 g
Fat: 21 g

Ingredients

for 4 servings

chicken fillet1100 g
olive oil90 ml
sliced button mushrooms700 g
chicken broth360 ml
pitted olives150 g
tomatoes3 pcs
garlic3 pcs
onion1 tbsp
capers1 tbsp
butter30 g
cherry tomatoes150 g
parsley3 tbsp
pine nuts3 tbsp
saltto taste
black pepperto taste

Method

7 steps

Preheat the oven to 90°C. Heat half of the oil in a large skillet over high heat.
Season the chicken fillet with salt and pepper. Cook the chicken in batches until golden brown and cooked through, about 3 minutes per side. Transfer the cooked meat to a plate and place in the oven to keep warm.
Pour out the remaining oil from the skillet, add a new portion of oil and the mushrooms. Sauté until browned, about 3 minutes.
Pour in the broth and cook until the liquid has almost completely evaporated.
Add the chopped tomatoes, olives, minced garlic, onion, and capers. Reduce the heat to medium and simmer the sauce for about 7 minutes until thickened.
Add the butter, stir until completely melted, add the cherry tomatoes, and season with salt and pepper to taste.
Spoon the mushroom sauce over the chicken fillet, sprinkle with chopped parsley and toasted pine nuts before serving.