1 cut up chicken
1 green pepper, diced
1 med. onion, diced
Butter for frying
12 mushrooms, diced
12 pimiento stuffed olives

Fry chicken in butter until almost done. Set aside. Combine green pepper, mushrooms and onion in fry pan with butter' saute slowly with cover on. Add the 12 olives cut in half. After cooking 15 minutes add a little water, then add chicken. When ready to serve add 2 ounces sauterne wine. Garnish with parsley and serve with white rice.