4 chicken breasts
salt and pepper
1 tbsp extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, minced
10oz white mushrooms, sliced
2 tsp fresh thyme, minced
2 tbsp tomato paste
1 28oz can diced tomatoes
3/4 cup chicken broth, low sodium
1/2 cup brandy
1/4 cup kalamatta olives, pitted
1/4 tsp red pepper flakes
3 tbsp unsalted butter

4 chicken breasts 1 tbsp extra-virgin olive oil 1 onion, finely chopped 4 garlic cloves, minced 10 oz white mushrooms, sliced 2 tsp fresh thyme, minced 2 tbsp tomato paste 1 28oz can diced tomatoes 3/4 cup chicken broth, low sodium 1/2 cup brandy 1/4 cup kalamatta olives, pitted 1/4 tsp red pepper flakes 3 tbsp unsalted butter

Preheat oven to 450F.

Season chicken breasts with salt and pepper.

Brown chicken breasts in a dutch oven with olive oil. Remove chicken when browned on all sides.

Add onion and cook until softened.

Stir in garlic and cook until fragrant (about 30 seconds).

Add mushrooms, thyme, and 1/4 tsp salt.

Cover and cook until mushrooms are softened.

Stir in tomato paste and cook until thickened.

Stir in tomatoes, broth, brandy, olives, and pepper flakes and boil.

Add chicken breasts and cook in oven for about 30 minutes (until chicken is 160F).

Remove chicken and stir butter into the sauce. Salt and pepper sauce to taste.