Sardines & Chocolat

Ingredients

• 2 large chicken breasts
• 1/2 lb mushrooms
• 6 tsp LeBlanc Pure Extra Virgin Olive First Press
• 2/3 cup LeBlanc Xeres (Sherry) 12 year Vinegar
• 2 tbsp tomato paste
• 2 tbsp chopped parsley

Directions

1. Trim excess skin from the breasts.
2. sprinkle breasts with salt and pepper and set aside.
3. Quarter larger mushrooms, halve smaller ones and set aside.
4. Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on the skin side.
5. Transfer the chicken to a plate and pour off fat.
6. Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it.
7. Replace chicken in skillet, skin side up. Cover and cook 3 minutes.
8. Uncover; cook until chicken is done, 6 minutes. While the  chicken is cooking, heat 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-4 minutes.
9. Arrange chicken and mushrooms on platter. Whisk in the rest of the olive oil; mix in parsley.
10. Pour juices that have collected on the platter into sauce.
11. Pour sauce over chicken and mushrooms; serve immediately.

This recipe inspired by RecipeSource.