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Add a photoServings: 12
Ingredients
- 3 lbs. boneless chicken breasts, cut in strips
- 1 c. flour
- 4 tbsp. extra virgin olive oil
- 3 cloves garlic
- 2 med. onions, sliced
- 1 c. black olives, pitted, sliced
- 3 1/2 c. chicken broth
- 2 c. crushed tomatoes
- 1 c. white wine
- Juice of 2 lemons
- 1 1/2 lbs. fresh mushrooms, sliced
- Salt & Pepper to taste
- 3 tbsp. fresh, minced parsley
Directions
- Coat chicken strips in flour. Saute/fry in extra virgin olive oil till brown (save drippings). Remove and place in covered casserole dish. Add in sliced onions to frying pan drippings and saute/fry 5 min, add in garlic. Add in chicken broth to frying pan, then add in wine, tomatoes, salt and pepper. Pour warm mix over chicken. Bake at 300 degrees for 1 hour.
- Meanwhile, saute/fry mushrooms in 1 Tbsp. of extra virgin olive oil, add in lemon juice and parsley. Cook gently for several min. Add in olives, pour mix over casserole. Bake 10 min more and serve over cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 12 servings | |
| Calories 438 | |
| Calories from Fat 281 | 64% |
| Total Fat 31.32g | 39% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 173mg | 7% |
| Potassium 547mg | 16% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.42g | 2% |
| Protein 22.85g | 37% |
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