Chicken Thighs with Capers, Olives and Tomatoes
serves 4
Ingredients
- 8 ea chicken thighs, boneless, skinless
- 1 T garlic, minced
- 2 C mushrooms, sliced
- 1 C parsley, chopped
- 1/4 C kalamata olives, pitted and chopped
- 2 t capers
- 28 oz tomatoes, large chopped, w/juice
- 1/4 C feta or goat cheese
Instructions
- Season the chicken with salt and pepper, then pan fry to brown each side. Remove the chicken and keep warm.
- Saute the mushrooms in butter in the chicken pan, then add the garlic, tomatoes and thier juice, olives, capers, and the chicken and simmer until the chicken is done. Blend in the cheese.
- Plate and serve.
Adapted from: Cooking Light 2004, pg 259