Chicken with Savory Olives

• 1 or 2 tablespoons canola or olive oil
• 1 pound onions, diced
• 1 large clove garlic, minced
• 1/4 cup roasted, unsalted peanut halves
• 3/4 pound chicken breasts, skinned and boned and cut in quarters
• 1/2 pound sliced mushrooms, white or wild
• 1/2 cup dry white wine
• 8 large Greek, Italian or French olives, green or black, pitted and coarsely cut
• Salt (optional) and freshly ground black pepper to taste
• 2 tablespoons minced parsley

1. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons in conventional skillet large enough to hold all ingredients.
2. Saute onion until it softens and begins to brown.
3. Remove half of it and set aside for use in potatoes.
4. Add peanuts and garlic to remaining onion and saute for 2 or 3 minutes longer.
5. Push mixture aside.
6. Add chicken and brown on both sides.
7. Add mushrooms, wine and olives.
8. Season with salt (optional) and pepper.
9. Cover and cook for 5 to 7 minutes longer, until chicken is cooked.
10. Add parsley and serve.

olive oil, onions, clove garlic, chicken breasts, mushrooms, white wine, italian, salt, parsley

Taken from cooking.nytimes.com/recipes/9795 (may not work)