Chicken with green olives

Ingredients for 4 servings:

• 3 tbsp olive oil
• 2 tbsp butter
• 4 chicken breast fillets
• 1 large onion(s), finely chopped
• 2 garlic cloves, crushed
• 2 bell peppers, chopped
• 250 g mushrooms, small, fresh, cleaned
• 175 g tomatoes, peeled and halved
• 150 ml white wine, dry
• 175 g green olives, pitted
• 4 tbsp double cream
• Salt
• pepper
• Parsley
• 400 g pasta

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Heat the olive oil and butter in a pan. Fry the fillets over medium heat until golden brown on all sides. Remove from the pan. Add the onion and garlic to the pan and sauté over medium heat. Add the bell peppers and mushrooms and cook for 2-3 minutes. Add the tomatoes and season with salt and pepper. Transfer the vegetables to a baking dish and place the chicken breast fillets on top. Pour the white wine into the pan and bring to a boil over medium heat. Pour over the fillets. Cover the baking dish and cook in a preheated oven at 180°C for 50 minutes. Add the olives to the baking dish and mix. Add the double cream, re-cover the dish and cook for another 10-20 minutes. In the meantime, cook the pasta according to the package instructions, then keep warm. Serve the finished fillets in the baking dish garnished with parsley, serving the pasta separately. Alternatively, arrange the chicken breast fillets on top of the pasta and pour the sauce over them. Garnish with parsley and serve immediately.