Chicken à la Theresa
Easy chicken breasts marinated in white wine, then butter and cream baked with sautéed mushrooms, garlic, olives, finished with a garnish of parsley and cherry tomatoes.
Yield
4 servingsPrep
10 minCook
30 minReady
3 hrsIn a dish of cream and mushrooms, flavors divine, A symphony of taste that'll make your heart unwind. With olives pitted, garlic chopped so fine, A dance of ingredients in butter's gentle shine.
Beneath the wax paper, foil's gleam so bright, Wrapping tender chicken in a comforting sight. Marinated for hours in white wine's embrace, The chicken whispers secrets to time and space.
In an oven warmed to three fifty degrees, A medley of aromas soon rise like the seas. Adorned with cherry tomatoes and parsley's grace, This dish, a culinary masterpiece in every place.
So gather, dear friends, for this feast so fine, Let each bite transport you to a taste divine.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
4 whole breasts |
|
| 1 | pound |
mushrooms
sliced |
|
| 12 | each |
green olives
pitted, chopped |
*
|
| 1 | clove |
garlic
chopped, or more as desired |
|
| 4 | tablespoons |
butter
up to 3/4 stick |
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
chicken breast halves, boneless, skinless
4 whole breasts |
|
| 453.6 | g |
mushrooms
sliced |
|
| 12 | each |
green olives
pitted, chopped |
*
|
| 1 | clove |
garlic
chopped, or more as desired |
|
| 84.8 | g |
butter
up to 3/4 stick |
|
| 59 | ml |
heavy whipping cream
|
|
Directions
Marinate chicken in enough white wine to cover, at least 2 hours.
In a large skillet sauté 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 in a 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 buttered wax paper or parchment paper and foil to seal in the moisture.
Bake in preheated 350℉ (180℃). oven for 15 to 20 minutes until cooked through.
Transfer chicken to a heated platter and garnish with chopped parsley and cherry tomatoes.
Serving suggestions
- Crusty Bread: To mop up the sauce, serve with a fresh, crusty baguette or garlic bread
- Egg noodles: cooked
- Roasted Vegetables: A mix of seasonal vegetables like carrots, parsnips, and Brussels sprouts, roasted with herbs like rosemary or thyme to add depth to the meal.
- Mashed Potatoes: Creamy mashed potatoes would soak up the delicious sauce from the chicken, enhancing the dish's flavors. Consider adding a touch of garlic or truffle oil for an extra wow.
