Olive-Mozzarella Chicken Bake

1⁄3 cup flour
1⁄2 teaspoon salt (I use seasoned salt)
1⁄4 teaspoon ground pepper
1⁄4 cup olive oil
2 tablespoons butter
6 boneless chicken breasts, cut into large pieces
1 -2 tablespoon fresh minced garlic (or to taste)
1 medium onion, chopped
1 (8 ounce) can sliced mushrooms
2 cups pasta sauce (home-made or one 14-ounce jar store-bought)
1⁄2-3⁄4 cup sliced pimento stuffed olive
6 ounces sliced mozzarella cheese


Set oven to 350 degrees.
In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
In a frypan heat the olive oil with butter.
Brown the coated chicken pieces on all sides.
Place into prepared 2-quart shallow baking dish.
In the same frypan, saute the onion and garlic in the same drippings until tender.
Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
Pour the sauce mixture over the chicken pieces.
Top with mozza cheese.
Bake for about 30 minutes, or until chicken is done.

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