Chicken In Piquant Liver Sauce
|Olive oil||13 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm)|
|Pitted green olives||16|
|Chopped fresh parsley||2 Tablespoon|
|Dried sage||1⁄4 Teaspoon|
|Freshly ground white pepper||1 Dash|
|Red wine vinegar||4 Teaspoon (1 Tablespoon, 1 Teaspoon)|
|Fresh lemon juice||4 Tablespoon (1 Tablespoon, 1 Teaspoon)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Heat 2 tablespoons olive oil in each of 2 heavy large skillets over medium-high heat.
Pat chicken dry.
Add chicken to skillets and brown on both sides.
Reduce heat, cover and cook until juices run clear when pierced with fork, about 20 minutes.
(Chicken can be prepared ahead.
Cook only for 15 minutes.
Transfer to baking dishes in single layer.
Cover with foil and set aside.
Rewarm in 325°F oven about 20 minutes.)