Chicken Suprêmes with Tapenade and Mushroom Sauce Author: Chef Pépin Ingredients Tapenade 1 cup mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives 1 small garlic clove, peeled and sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons drained capers 2 tablespoons extra-virgin olive oil 4 skinless, boneless chicken