Chicken Veggie Marsela over Garlic Baked Potatoes

8 oz mushrooms
2 tomatoes diced
1 cup thickly sliced mini carrots
1 cup snap peas sliced in halves or thirds
1/4 cup chopped red onion
3-4 cloves of garlic diced
handful of Kalamata olives and liquid jarred in Cabernet wine
2 red potatoes per desired serving
2 chicken breasts
1-2 c. Marsela cooking wine
1/4 c. Olive Oil
Fine powered garlic powder
1-2 Tbs of unsalted butter per desired serving

Serves 2-4

1. Set oven to 450 F. Wash potatoes, foil and place in oven.
2. Using a few tablespoons of olive oil begin by sauteing mushrooms over medium heat. Pour 1/4 marsela wine over mushrooms as they cook.
3. Meanwhile, cut and place the following skillet adding marsela and olive oil in this order (taking 10-15 minutes):

• Carrots
• Peas
• Onions
• Tomatoes
• Garlic
• Chicken

4. Let simmer for 10-15 minutes, place olives and liquid into skillet. (I usually use this time to clean my very messy kitchen so that when I go to sit down there is little clean up. )
5. Let simmer another 10 minutes, stirring occasionally.
6. After potatoes have baked 45-60 minutes and are easily squeezed in foil (indicating that they are very soft) remove from oven.
7. Placing two potatoes on each plate smash flat and with 1-2 Tbs per 2 potatoes butter and sprinkle with garlic powder.
8. Place skillet mixture over-top potatoes. Mixture should not be runny.
9. Enjoy!

Note: Try to maintain enough marsela and olive oil to keep liquid in the pan/skillet to keep the chicken from becoming dry or ruining your vegetables. This moisture should be maintained throughout most of the cooking process until right before serving. Furthermore, I used 1 chicken breast and 2 potatoes for one serving to have left overs. Leftovers from the skillet can be reheated and placed atop freshly baked potatoes.