- 4 (8-ounce) boneless chicken breasts
- Olive oil, for sauteeing
- 1 cup chopped medium onion
- 4 cherry peppers, seeded and sliced
- 16 mushrooms, chopped
- 3 cups black oil cured olives and capers
- Dash paprika
- 3 - 4 ounces butter
Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Villa di Roma