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




fort lauderdale catering



Serves 4
4 skinless, boneless chicken breasts, about 6 ounces each
1 tablespoon/15ml good olive oil

Tapenade
3/4-cup/135g 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/22ml drained capers
2 tablespoons/30ml extra virgin olive oil
Mushroom Sauce:
4 tablespoon/60g unsalted butter
8 ounces/225g Baby Bella mushrooms, washed and cut into 3/4-inch pieces
1 small onion,  chopped
1/2 teaspoon/2ml salt, plus extra to taste
1/2 teaspoon 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.
When ready to cook the chicken, preheat the oven to 180 degrees. Heat the olive oil and 2 tablespoons 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 180-degree 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 2 tablespoons of 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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