Teresa's Olive Chicken
Ready In: 1 hr 15 mins
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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