Jacques Pepin's Chicken Supremes with Tapenade and Mushroom Sauce Recipe

Serves 4

4 skinless, boneless chicken breasts, about 6 ounces/170g each
1 tablespoon good olive oil

Tapenade

3/4-cup/33g mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives
1 small garlic clove, peeled and sliced
2 dried apricot halves, cut into small pieces
1 1/2 tablespoons/37ml drained capers
2 tablespoons/30ml xtra virgin olive oil

Mushroom Sauce:

4 tablespoon/57g unsalted butter
1 1/2 cups/234g Baby Bella mushrooms, washed and cut into 3/4-inch pieces
1/2 cup/50g chopped onion
1/2 teaspoon/2ml salt, plus extra to taste
1/2 teaspoon/2ml freshly ground black pepper, plus extra to taste
1/2 cup/125ml dry white wine
2 tablespoons/30ml chopped fresh chives or par

Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree.

Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time.

Preheat the oven to 350F/180C/Gas4

Heat the olive oil and 2 tablespoons/28g of the butter in a large skillet, and when hot, season the stuffed breasts with salt and pepper, and arrange them side by side in the skillet.

Cook over medium heat, covered, for about 3 minutes on each side, and then transfer to a platter, and keep warm in the oven.

Add the mushrooms and onion to the skillet, and saute for about 2 minutes. Add the wine, and reduce the contents by boiling for 2 minutes. Add the remaining butter, and additional salt and pepper to taste, and mix well to incorporate the butter.

Serve a chicken breast on each of four hot plates, and add any juice that has accumulated around them on the platter to the mushroom sauce in the pan. Divide the mushrooms and sauce among the servings, spooning it over the chicken. Garnish with chopped parsley and chives.

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