Summary

Ingredients

• 3 tablespoon olive oil
• 2 tablespoon butter
• 4 chicken breast fillet (s)
• 1 large onion (s), finely chopped
• 2 clove (s) garlic, crushed
• 2 bell peppers, cut into pieces
• 250 g mushrooms, small, fresh, cleaned
• 175 g tomato (s), peeled and halved
• 150 ml white wine, drier
• 175 g olives, reen, pitted
• 4 tablespoon double cream
• salt
• pepper
• parsley
• 400 g pasta

Print Recipe Pin Recipe

Instructions

1. Heat the olive oil with the butter in a pan. Fry the fillets in it over medium heat until golden brown. Take out of the pan.
2. Add the onion and garlic to the pan and sauté over medium heat. Add the pepper pieces and mushrooms and cook for 2 - 3 minutes. Add tomatoes and season everything with salt and pepper.
3. Put the vegetables in a baking dish and place the chicken breast fillets on top. Pour the white wine into the pan and bring to the boil over medium heat. Pour over the fillets.
4. Cover the baking dish and cook in the preheated oven for 50 minutes at 180 ° C.
5. Put the olives in the baking dish and mix in. Add the crème double, cover the pan again and cook for another 10-20 minutes.
6. In the meantime, cook the pasta according to the instructions on the packet, then keep it warm.
7. Serve the finished fillets in the baking dish garnished with parsley and serve the pasta separately. Alternatively, arrange the chicken breast fillets on top of the pasta and pour the sauce over them. Garnish with parsley and serve immediately.