Mediterranean Chicken

1 lb Wild Mushrooms
1/4 Cup Kalamata
2 Plum Tomatos
5 Tbs Shallets and Capers
4 Grape Tomatos
1 Tbs Parsley
2 Chicken Breasts(boneless, skinless)
2 Tbs Chilled Butter
1 Tbs Olive Oil
1/2 Cup Chicken Broth
1 Garlic Clove

1. Preheat oven to 200 degrees F. Heat Oil in large skillet over high heat.
2. Sprinkle chicken with salt and pepper. Add to skillet, cook until brown and just cook through about 5 minutes per side. Transfer to oven proof plate and place in oven to keep warm. Discard oil from skillet.
3. Add oil to skillet and heat over high heat. Add mushrooms; saut'e until wiltened and begining to brown about 3 minutes.
4. Add broth; boil until all liquid evaporates, about 5 minutes.
5. Add Kalamata Olives, Plum Tomatoes seeded and diced, garlice clove, shallets, and Capers to skillet. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes.
6. Add butter to skillet and stir until melted.
7. Mix in grape tomatos. Season to tast with salt and pepper. Spoon mushroom mixture over chicken. Add parsley.