Grilled Mediterranean Chicken

• 4 Chicken breast halves, skinless, boneless
• 2 Tbs Olive oil, divided
• ½ Pound Wild mushrooms
• ½ Cup Low sodium chicken broth
• ¼ Cup White wine
• ½ Cup Kalamata olives, chopped
• 2 Plum tomatoes, seeded and diced

• 5 Garlic cloves, minced
• ½ Tbs Chopped shallots
• 1 Tbs Butter
• ½ Cup Cherry tomatoes, cut in half
• Parsley to garnish
• Salt and pepper to taste

1. Prepare grill and preheat oven to 200 degrees.
2. Season chicken breasts to taste and brush lightly with 1 Tbs of olive oil.
3. Grill until lightly brown and just cooked through.
4. Transfer to oven safe dish and place in oven to keep warm.
5. In a large skillet heat the remaining oil over high heat.
6. Add mushrooms and sauté until brown. (About 3 minutes.)
7. Add the broth and wine and boil until most of the liquid evaporates.
8. Then, add olives, plum tomatoes, garlic and shallots. Season with salt and pepper.
9. Reduce heat to medium and simmer for about 7 minutes or until liquid is reduced by half.
10. Add butter and mix until melted.
11. Then add the cherry tomatoes and season once more.
12. Spoon mixture over chicken breasts and garnish with parsley. Enjoy!

Servings: 4

Cooking Tips
*If Grill is unavailable, heat the olive oil in a large skillet and saute seasoned chicken breasts.

Nutrition Information