Chicken a La Theresa

Directions

1. 1

   5 skinless boneless chicken breasts -- halved dry white wine -- for marinade 1 pound mushrooms -- sliced 12 pitted green olives -- chopped 1

2. 2

   In a large skillet saute mushrooms and garlic in butter until lightly = browned, add olives and heavy cream

3. 3

   Cook the mixture over moderately = high heat, stirring until cream is absorbed

4. 4

   Arrange chicken breasts = over in a buttered shallow baking dish large enough to hold them in one = layer

5. 5

   Spread the mushroom mixture over the breasts, drizzle on a little = of the wine

6. 6

   Cover the dish with a buttered of wax paper and foil

7. 7

   Bake = in preheated 350=B0 oven for 15-20 minutes until cooked through

8. 8

   Transfer chicken to a heated platter and garnish with chopped parsley = and cherry tomatoes.