3 tablespoons  of olive oil
3 tablespoons of  butter-divided
6 chicken breast filets
1 large onion, finely chopped
3 garlic cloves, minced
3 each red, yellow & green bell peppers, seeded ; and cut into large pieces
3 medium peeled; and seeded tomatoes (quartered)
1 1/2 cups of dry white cooking wine
2 cups of pitted large green olives
1 cup of heavy cream
salt  and pepper to taste
Chopped,  fresh Italian parsley

Sautee salted & peppered chicken in 2 tablespoons of olive oil and 2 tablespoons of butter till browned. Remove chicken from pan.  Add onions and garlic and sauted till soften. Add the bell peppers and mushrooms, cook for 2-3 minutes. Add the tomatoes and olives and season to taste with salt and pepper.
Transfer veggies to a casserole pan. Arrange chicken on top of veggies.

For the sauce:
To the same pan, add the cooking wine to the skillet and bring to a boil over med heat and simmer 3-5 minutes. Add the heavy cream and simmer for another 3-5 minutes. Add 1 tablespoon  of butter and simmer 3 more minutes. (At this point you may thicken with corn starch if you like a thicker sauce)

Pour sauce over chicken and veggies (At this point you may refrigerate to save time when preparing for dinner guests. Just add another 10 minutes to cooking time.)
Cover and bake in a 350ºF.  oven for 10-20 minutes (hot and bubbly) Serve over angel hair pasta; compliment with a Caesar Salad, bread. Serving Size: 6