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Chicken a La TheresaRecipe : Chicken a La Theresa
Procedure :
5 skinless boneless chicken breasts -- halved dry white wine -- for marinade 1 pound mushrooms -- sliced 12 pitted green olives -- chopped 1 clove garlic -- chopped 3/4 stick butter 1/4 cup heavy cream salt and freshly ground pepper chopped fresh parsley sauteed cherry tomatoes 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=B0 oven for 15-20 minutes until cooked through. = Transfer chicken to a heated platter and garnish with chopped parsley = and cherry tomatoes. |
