Chicken Marbella and mushroom lentils

For the chicken:
2 lbs boneless chicken breasts, cut in 3" pieces
1 cup kalamata olives, with a little juice
1/2 cup spanish olives, with a little juice
1 cup dried prunes (or try apricots?)
2 Tbs. capers in a little juice
10 cloves garlic, peeled
1/4 cup red wine vinegar
1/2 cup olive oil
salt and pepper
1 tsp. dried oregano
1 Tbs. brown sugar

Combine all in a ziploc bag and marinate in the refrigerator for 3 hours or more. Bake chicken (and olives and prunes) in marinade in a 400 oven for 30-35 minutes. Remove from baking dish with a slotted spoon and serve over Mushroom lentils pouring a bit of the pan juice on the top.

Mushroom Lentils:
1 Tbs. olive oil
1 large onion, chopped
4 cups sliced white and cremini mushrooms
1/4 cup chopped cilantro
juice of half a lemon
1/4 tsp. crushed red pepper
1 package trader joe's pre-steamed french lentils (about 3 cups, I think?)
salt and pepper to taste

Saute onions in olive oil. Add mushrooms and cook until juice releases. If pan is too dry, you can add a splash of water. Add cilantro, lemon, red pepper, stir. Add lentils and break apart with wooden spoon, stirring to combine. Season with salt and pepper. Keep warm until ready to serve.