Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

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Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

Ingredients:

  • 
1 cup pitted Spanish black olives
  • 
1 cup pitted Greek Agrenion Green olives

  • 2 tablespoons capers
  • 1 roasted red pepper, chopped

  • 2 large garlic clove, chopped

  • 1 tablespoon fresh oregano, chopped

  • Sea salt, to taste
  • Freshly ground black pepper, to taste

  • 4 tablespoons extra-virgin olive oil

  • 2 6-8 ounce chicken breast halves, trimmed

  • Freshly ground black pepper
, to taste
  • 4 ounces goat cheese

  • 4 tablespoons unsalted butter
  • 1 1/2 cups cremini mushrooms, chopped
  • 1/2 small onion, finely chopped
  • 1/2 cup dry white wine
  • Chopped green onions, for garnish

 

Preparation:

Place the first eight (8) ingredients in to a food processor, and pulse about 15 times. Add the 3 tablespoons of extra-virgin olive oil, and pulse another few times, until the oil is incorporated but the mixture is still a little chunky. Set aside.

Use a small, sharp knife to cut the chicken breasts almost all the way through horizontally, so that they open like books.

Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

Spread a heaping tablespoon of the tapenade onto one inside half of each of the chicken breasts and spread 1 ounce of goat cheese on on the other side.  Fold the half of the chicken breast with the goat cheese onto of the half with the tapenade pressing gently to adhere. Use a toothpick to hold closed if necessary.

Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce   Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of extra-virgin olive oil, then the stuffed chicken breasts. Cook for 7 to 8 minutes per side (undisturbed), reducing heat to medium after the first two minute, or until the chicken is golden brown and cooked through and the goat cheese is beginning to melt.

Transfer the chicken to a plate, loosely covering with aluminum foil.

In the same skillet, add 2 tablespoons of butter, the mushrooms and onion and cook over moderate heat, stirring occasionally, until the onion is translucent, about 3-4 minutes.

Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce   

Add the wine and cook, scraping up the brown bits in the pan, until the liquid is slightly reduced, about 3 minutes more.

Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce     Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

Return the chicken to the pan and simmer until warmed through, about 2 minutes.

Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce   Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

Add the remaining  2 tablespoons of butter to the sauce and season with sea salt and freshly ground black pepper.

Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce   Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

Transfer the chicken breasts to serving plates and spoon the sauce over the top. Garnish with green onions and serve.

Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

Foodie Note: The left-over tapenade can be eaten with crackers or bruschetta as an appetizer before this meal or another meals within 4 days. Store tapenade in an airtight container.

 

Tools Used: 

 

 

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Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce

Pan-Seared Chicken with Olive Tapenade and Mushroom Sauce
  • Author:
  • Yield: 2 Servings
  • Category: Dinner
  • Cuisine: Italian

Ingredients

1 cup pitted Spanish black olives

1 cup pitted Greek Agrenion Green olives

2 tablespoons capers

1 roasted red pepper, chopped

2 large garlic clove, chopped

1 tablespoon fresh oregano, chopped

Sea salt, to taste

Freshly ground black pepper, to taste

4 tablespoons extra-virgin olive oil

2 6-8 ounce chicken breast halves, trimmed

Freshly ground black pepper
, to taste

4 ounces goat cheese

4 tablespoons unsalted butter

1 1/2 cups cremini mushrooms, chopped

1/2 small onion, finely chopped

1/2 cup dry white wine

Chopped green onions, for garnish

Instructions

Place the first eight (8) ingredients in to a food processor, and pulse about 15 times. Add the 3 tablespoons of extra-virgin olive oil, and pulse another few times, until the oil is incorporated but the mixture is still a little chunky. Set aside.

Use a small, sharp knife to cut the chicken breasts almost all the way through horizontally, so that they open like books.

Spread a heaping tablespoon of the tapenade onto one inside half of each of the chicken breasts and spread 1 ounce of goat cheese on on the other side. Fold the half of the chicken breast with the goat cheese onto of the half with the tapenade pressing gently to adhere. Use a toothpick to hold closed if necessary.

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of extra-virgin olive oil, then the stuffed chicken breasts. Cook for 7 to 8 minutes per side (undisturbed), reducing heat to medium after the first two minute, or until the chicken is golden brown and cooked through and the goat cheese is beginning to melt.

Transfer the chicken to a plate, loosely covering with aluminum foil.

In the same skillet, add 2 tablespoons of butter, the mushrooms and onion and cook over moderate heat, stirring occasionally, until the onion is translucent, about 3-4 minutes. Add the wine and cook, scraping up the brown bits in the pan, until the liquid is slightly reduced, about 3 minutes more.

Return the chicken to the pan and simmer until warmed through, about 2 minutes. Add the remaining 2 tablespoons of butter to the sauce and season with sea salt and freshly ground black pepper.

Nutrition

  • Serving Size: 2
  • Calories: 1422
  • Sugar: 4.5g
  • Sodium: 2847mg
  • Fat: 115g
  • Saturated Fat: 32.4g
  • Trans Fat: 0g
  • Carbohydrates: 29.4g
  • Fiber: 2.6g
  • Protein: 62.9g
  • Cholesterol: 238mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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