Chicken a la Theresa

• 5 each chicken breast halves, boneless, skinless
• 1 pound mushrooms sliced
• 12 each green olives pitted, chopped
• 1 clove garlic chopped
• 3/4 stick butter
• 1/4 cup heavy whipping cream

1. Marinate chicken in enough white wine to cover, at least 2 hours.
2. In a large skillet saute mushrooms and garlic in butter until lightly browned, add olives and heavy cream.
3. Cook the mixture over moderately high heat, stirring until cream is absorbed.
4. Arrange chicken breasts over in a buttered shallow baking dish large enough to hold them in one layer.
5. Spread the mushroom mixture over the breasts, drizzle on a little of the wine.
6. Cover the dish with a buttered of wax paper and foil.
7. Bake in preheated 350F (180C).
8. oven for 15 to 20 minutes until cooked through.
9. Transfer chicken to a heated platter and garnish with chopped parsley and cherry tomatoes.

chicken breast halves, mushrooms, green olives, garlic, butter, heavy whipping cream

Taken from recipeland.com/recipe/v/chicken-theresa-43149 (may not work)