Jacques Pepin's Chicken Supremes with Tapenade and Mushroom Sauce Recipe Serves 4 4 skinless, boneless chicken breasts, about 6 ounces each 1 tablespoon good olive oil Tapenade 3/4-cup 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 drained capers 2 tablespoons extra virgin olive oil Mushroom Sauce: 4 tablespoon unsalted butter 1 1/2 tablespoons Baby Bella mushrooms, washed and cut into 3/4-inch pieces 1/2 cup chopped onion 1/2 teaspoon salt, plus extra to taste 1/2 teaspoon freshly ground black pepper, plus extra to taste 1/2 cup dry white wine 2 tablespoons 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 th
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.