Chicken a la Theresa
Yield
5 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | pound |
mushrooms
sliced |
|
| 12 | each |
green olives
pitted, chopped |
*
|
| 1 | clove |
garlic
chopped |
|
| ¾ | stick |
butter
|
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
chicken breast halves, boneless, skinless
|
|
| 453.6 | g |
mushrooms
sliced |
|
| 12 | each |
green olives
pitted, chopped |
*
|
| 1 | clove |
garlic
chopped |
|
| 84.8 | g |
butter
|
|
| 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 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℉ (180℃). oven for 15 to 20 minutes until cooked through.
Transfer chicken to a heated platter and garnish with chopped parsley and cherry tomatoes.
