tenderize chicken. heat olive oil in a nonstick skillet over medium heat. add the chicken and cook, turning occasionally, until the chicken is browned and cooked through, 6-8 minutes.
Transfer to a platter. Add 1 garlic clove, minced. Cook, stirring constantly until fragrant, 30 seconds. Add 1/4 cup chicken broth. Bring to a boil, stirring to scrape the browned bits from the bottom of the skillet.
Stir in 2 chopped tomatoes, mushrooms and capers. Bring to a boil, reduce the heat and simmer, uncovered, just until the tomatoes begin to soften, 3 minutes. Stir in parsley and pepper
Spoon the sauce over the chicken.
Originally Submitted
11/28/2010
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