CHICKEN AND OLIVES 
3 whole chicken breasts, boned, skinned and split
2 onions, chopped
1 lb. mushrooms, sliced
4 tomatoes, peeled, seeded and chopped
12 to 14 med. pimento-stuffed olives, drained
2 cloves garlic, peeled and smashed
1 1/2 c. dry white wine
Salt and pepper

Heat 3 tablespoons olive oil and 2 tablespoons butter in a saute pan and when hot, brown chicken breasts quickly. Remove to an oven-proof dish. Discard butter/oil mixture until onion is transparent. Add tomatoes.

Cook until mushy, 5 to 8 minutes. Add wine, season with salt and pepper. Pour over chicken and cook in preheated 350 degree oven, covered for 30 minutes. Add drained olives and continue baking 10 minutes. Garnish with chopped parsley and serve. Serves 4 to 6.

 

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