Teresa's Olive Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 chicken breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, chopped finely
- 2 cloves garlic, minced/crushed
- 2 bell peppers, any color,cored,deseeded,and cut into bite size chunks
- 8 ounces button mushrooms, sliced or quartered
- 6 ounces tomatoes, canned or fresh,in bite sized pieces
- 1⁄3 cup dry white wine
- 4 -6 ounces green olives, pitted
- 6 ounces heavy cream
- salt and pepper
directions
- Season chicken with salt and pepper.
- Heat oil and butter in skillet-brown chicken on both sides.
- Remove and set aside.
- Add onion and garlic to pan and cook to soften.
- Add peppers and mushrooms and cook for 2 minutes.
- Add tomatoes and season with salt and pepper (taste for seasoning).
- Transfer vegetables to an ovenproof casserole with lid.
- Put chicken on top of veggies.
- Add wine to pan that was used to cook chicken/vegetables and deglaze.
- Bring to boil and pour over chicken.
- Put lid on casserole and bake at 350 for 50 minutes.
- Add olives and cream to casserole.
- Mix in and cover-bake for an additional 10-20 minutes or until chicken is tender and cooked through.
- Adjust seasoning before serving with pasta-garnish with fresh parsley if desired.
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RECIPE SUBMITTED BY
TGirl
Lake Worth, Florida
My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!