Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Chicken breasts halves --
- skinless, boneless
Dry white wine -- for marinade
1 lb Mushrooms -- sliced
12 Green olives -- pitted, chopped
1 cl Garlic -- chopped
6 tb Butter
1/4 c Heavy cream
Salt and freshly ground pepper
Fresh parsley -- chopped
Cherry tomatoes -- sauteed
Marinate chicken in enough white wine to cover, at least 2 hours. In
a large skillet saute mushrooms and garlic in butter until lightly
browned, add olives and heavy cream. Cook the mixture over moderately
high heat, stirring until cream is absorbed. Arrange chicken breasts
over in a buttered shallow baking dish large enough to hold them in
one layer. Spread the mushroom mixture over the breasts, drizzle on a
little of the wine. Cover the dish with a buttered of wax paper and
foil. Bake in preheated 350 F oven for 15 to 20 minutes until cooked
through. Transfer chicken to a heated platter and garnish with
chopped parsley and cherry tomatoes.
