Ingredients
- 4 1/2 Tbsp Extra virgin olive oil
- 3 Tbsp butter
- 6 chicken breasts
- 1 1/2 large onion chopped
- 3 garlic cloves crushed
- 3 bell peppers cored, seeded and cut into chunks
- 9 oz tomatoes skinned and halved
- 1 lemon sliced into wedges
- 1 1/4 cup white wine
- 18 oz green olives pitter
- 8 Tbsp heavy cream
- Pink Himalayan Salt
- black pepper
- parsley for garnish
Instructions
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Preheat oven to 350 degrees.
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Heat up the butter and 3 tablespoons of the EVOO in a large skillet. Fry the chicken in there until golden brown.
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Pour in the onions and garlic to sauté on medium flame until they start softening up. Add the peppers to cook for 3 more minutes. Then the tomatoes and lemons with seasoning. Move all the veggies to a casserole dish and place the chicken breasts on top.
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Pour the white wine into the pan and raise to a boil. Pour the hot wine over the chicken. Cover and place in the oven for 50 minutes.
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Add the olives into the dish and mix in until fully combined. Pour the heavy cream in and recover the dish to return to the oven for 15-20 minutes.
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Serve immediately with parsley garnish.
Recipe Notes
