Chicken with Black Olives

This recipe is from my wife's cookbook, Cooking From The Heart and i have her blessing to post it here.

4 split chicken breast, bone in, skin removed
2 medium onions, diced
1 8-oz. can small black pitted olives
1 15-oz. can crushed tomatoes
1 10-oz. pkg. sliced mushrooms
6 tbs. oil for frying

In a deep frying pan over medium-high heat, add 6 tbs. oil and cook the breasts until golden brown on both sides. Remove the chicken and place them in a deep dish to catch the juices.

In the same frying pan, add the onions and saute until they are soft. Return the chicken to the pan along with any juices and then add the olives, mushrooms and crushed tomatoes. Stir to spoon the tomato mixture over the chicken breasts. Reduce heat and cover, simmer for another hour.

Serves 4