4-5 boneless chicken breasts sliced into bite-size pieces
1/3 cup olive oil
1/2 cup white wine
2 garlic cloves, minced
1 cup chicken broth
1 14 oz. can Hunt's diced tomatoes (with balsamic vinegar, basi, & olive oil)
1/2 lb. sliced mushrooms
1 TBS lemon juice
3 oz. jar sliced green olives or salad olives
Saute chicken in olive oil until golden brown. Add wine, garlic, tomatoes and chicken stock. Simmer 45 minutes. Remove chicken. Over medium heat, reduce sauce for about 5 minutes.
Saute mushrooms in 2 TBS oil or butter in a separate pan. Add lemon juice and olives. Combine all ingredients. Serve over rice.
1/3 cup olive oil
1/2 cup white wine
2 garlic cloves, minced
1 cup chicken broth
1 14 oz. can Hunt's diced tomatoes (with balsamic vinegar, basi, & olive oil)
1/2 lb. sliced mushrooms
1 TBS lemon juice
3 oz. jar sliced green olives or salad olives
Saute chicken in olive oil until golden brown. Add wine, garlic, tomatoes and chicken stock. Simmer 45 minutes. Remove chicken. Over medium heat, reduce sauce for about 5 minutes.
Saute mushrooms in 2 TBS oil or butter in a separate pan. Add lemon juice and olives. Combine all ingredients. Serve over rice.
I have also made this to the point of simmering 45 minutes, then dumped it in the crockpot and kept it on low for several hours. I like meals that can be made ahead of time, so when dinnertime arrives, we can sit down to eat without preparation. I'm still working on crockpot rice. 
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