Recipe by Kittencal@recipezazz
All ingredients are just estimated, I really just throw this together without even measuring anything, it is a really tasty dish, I have even made this using skin-on chicken legs it is still wonderful, just make the same as directed only bake a bit longer, if you are an olive-lover then you will love this! :)
Top Review by HockeyChick1979
Really excellent recipe!! I added a touch of Italian season to the flour mixture and played around a little with the quantities of the ingredients (as the author said, it seemed to be more of an estimate she used), and WOW was it great. I will try it with fresh mushrooms next time, and I bet it'll be even better. I covered my baking dish with foil, and the chicken came out nice and juicy. Would definitely make for company (who love olives!).
- 1⁄3 cup flour
- 1⁄2 teaspoon salt (I use seasoned salt)
- 1⁄4 teaspoon ground pepper
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 6 boneless chicken breasts, cut into large pieces
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 1 medium onion, chopped
- 1 (8 ounce) can sliced mushrooms
- 2 cups pasta sauce (home-made or one 14-ounce jar store-bought)
- 1⁄2-3⁄4 cup sliced pimento stuffed olive
- 6 ounces sliced mozzarella cheese
Directions See How It's Made
- Set oven to 350 degrees.
- In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
- In a frypan heat the olive oil with butter.
- Brown the coated chicken pieces on all sides.
- Place into prepared 2-quart shallow baking dish.
- In the same frypan, saute the onion and garlic in the same drippings until tender.
- Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
- Pour the sauce mixture over the chicken pieces.
- Top with mozza cheese.
- Bake for about 30 minutes, or until chicken is done.