Prep 15 mins
Cook 1 hr
Hearty but not heavy-nice dish for cold nights-olive haters may want to bypass this recipe. Sauce, at end of cooking time, remains thin-we add egg noodles to the casserole dish (when cream/olives are added) to allow noodles to cook in sauce-makes noodles more flavorful-put just enough noodles for 2, or they will absorb all the sauce and the dish will be dry. To avoid this, either double the sauce, or partially cook noodles before adding to casserole to decrease amount of liquid absorbed by noodles.
- 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
- 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.
Wanted to add that this can also be served over hot white rice instead of noodles