4 boneless skinless, boneless chicken breast halves
1/2 cup olive oil
1 (8 ounce) container sour cream
1 (6.5 ounce) can sliced mushrooms, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup chopped green onions
Place chicken thighs in a large resealable plastic bag. Heat olive oil in a large skillet over medium heat. Sear and brown chicken thighs on both sides; remove from pan. Stir in sour cream, mushrooms, Monterey Jack cheese, green onions, olives. Reduce heat to medium.
Cover pot; cook on medium heat for 5 minutes. Sprinkle chicken with olive oil mixture; simmer, stirring occasionally, for 2 to 3 minutes. Serve.
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