| Low Carb Italian Chicken and Green Olives
This recipe will make you look so good! The red and yellow peppers with the green olives, in the rich creamy sauce, makes a beautiful presentation! I served it for company just the other night and my guests said, "you missed your calling in life, you should have your own restaurant." (It was really good) This recipe is #1 on my "company's coming" recipe list!
Categories: Chicken, Main Dish, Bake, Saute, Low Carb |
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3 tablespoons of olive oil
3 tablespoons of butter-divided
6 chicken breast filets
1 large onion, finely chopped
3 garlic cloves, minced
3 each red, yellow & green bell peppers, seeded ; and cut into large pieces
3 medium peeled; and seeded tomatoes (quartered)
1 1/2 cups of dry white cooking wine
2 cups of pitted large green olives
1 cup of heavy cream
salt and pepper to taste
Chopped, fresh Italian parsley
Sautee salted & peppered chicken in 2 tablespoons of olive oil and 2 tablespoons of butter till browned. Remove chicken from pan. Add onions and garlic and sauted till soften. Add the bell peppers and mushrooms, cook for 2-3 minutes. Add the tomatoes and olives and season to taste with salt and pepper.
Transfer veggies to a casserole pan. Arrange chicken on top of veggies.
For the sauce:
To the same pan, add the cooking wine to the skillet and bring to a boil over med heat and simmer 3-5 minutes. Add the heavy cream and simmer for another 3-5 minutes. Add 1 tablespoon of butter and simmer 3 more minutes. (At this point you may thicken with corn starch if you like a thicker sauce)
Pour sauce over chicken and veggies (At this point you may refrigerate to save time when preparing for dinner guests. Just add another 10 minutes to cooking time.)
Cover and bake in a 350ºF. oven for 10-20 minutes (hot and bubbly) Serve over angel hair pasta; compliment with a Caesar Salad, bread. Serving Size: 6
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