Chicken Laura with Olives

4 boneless, skinless chicken breasts, dredged in flour seasoned with salt and pepper 2 large shallots, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup pimiento stuffed spanish olives
1/4 cup sliced kalamata olives
2 cups sliced mushrooms, any kind, but I like to mix a combo of baby bellas and sliced shittake
1 Tbsp. capers, drained and rinsed
1/4 tsp. Thyme leaves, preferably fresh
1 cup dry white wine

Preheat oven to 375-degrees and spray a 13x9 inch pan with cooking spray. Heat olive oil in a large skillet. Saute shallots until soft, but not brown. Add chicken breasts and sear on both sides until lightly browned.
Transfer chicken to the 13x9-inch pan. In the same skillet, add the remaining ingredients, except for the wine. Saute until the mushrooms begin to soften, then add the wine, and scrape up the browned bits from the bottom of the pan. Reduce the wine slightly, then add everything to the pan with the chicken. Bake for approximately 30-40 minutes, or until chicken is done and sauce is bubbly.

This recipe is great if you are an olive-lover, like me. It is best served with good 'ol 'Uncle Ben's Long Grain and Wild Rice'!!