Chicken Jacques

• 2 chicken breasts, halved
• 1/2 c. butter
• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1/2 c. diced red and green sweet peppers
• 12 medium mushroom caps, sliced
• 1/2 c. sliced olives (optional)
• 1 c. sour cream
• salt and pepper to taste
• 1/4 c. sherry

1. In a covered skillet, saute chicken in a mixture of butter, oil and garlic, until tender, but not brown.
2. Remove to warm dish. Stir into skillet the peppers until they are limp.
3. Add the mushrooms and olives and cook over moderate heat for 5 minutes, stirring frequently.
4. Remove mixture to warm bowl.
5. Stir in 1 cup of sour cream, salt and pepper; bring to a boil, stirring constantly.
6. Add sherry, chicken and reserved mushroom mixture and cook for 2 minutes.
7. Serves 4.

chicken breasts, butter, olive oil, clove garlic, red and, mushroom caps, olives, sour cream, salt, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974334 (may not work)