Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 2 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 tblsp olive oil
- 3 tablespoons butter-divided
- 6 chicken breast filets
- 1 lg. onion finely chopped
- 3 garlic cloves minced
- 3 each red, yellow & green bell peppers,
- seeded and cut into large pieces
- 3 medium peeled and seeded tomatoes (quartered)
- 10 ounces white mushrooms sliced or cut into fourth's
- 1 1/2 cups dry white cooking wine
- 2 cups pitted lg green olives
- 1 cup heavy cream
- salt and pepper to taste
- chopped fresh Italian parsley
Preparation
Sautee salted & peppered chicken in 2 tblsp of olive oil and 2 tblsp butter till browned
Remove chicken from pan
Add onions and garlic and sauted till soften
Add the bell peppers and mushrooms, cook for 2-3 minutes
Add the tomatoes and olives and season to taste with salt and pepper.
Transfer veggies to a casserole pan
Arrange chicken on top of veggies
For the sauce:
To the same pan, add the cooking wine to the skillet and bring to a boil over med heat and simmer 3-5 minutes. Add the heavy cream and simmer for another 3-5 minutes.
Add 1 tblsp butter and simmer 3 more minutes
(At this point you may thicken with corn starch if you like a thicker sauce)
Pour sauce over chicken and veggies (At this point you may refrigerate to save time when preparing for dinner guests. Just add another 10 minutes to cooking time.)
Cover and bake in a 350 degree oven for 10-20 minutes (hot and bubbly)
Serve over angel hair pasta; compliment with a Caesar Salad, bread.
