Created by QueenBea on January 9, 2019
Step 1: Place the potatoes in a microwaveable bowl and microwave on high until just tender, 4 to 5 minutes.
Step 2: Place 1 chicken breast on a cutting board and holding the knife blade parallel to board slice into 2 cutlets. Repeat for the next piece.
Step 3: Sprinkle both sides of chicken breasts with garlic powder, salt and pepper and then dredge in biscuit mix.
Step 4: In large skillet melt 1 tablespoon coconut oil and cook chicken turning once until golden, 2 to 3 minutes; transfer to plate.
Step 5: In same pan, reduce to medium heat and melt remaining coconut oil. Add yellow peppers and onion; cook stirring often for 1 minute.
Step 6: Add tomatoes and cook for 1 minute.
Step 7: Add wine, scrapping up brown bits then add broth and bring to a boil.
Step 8: Nestle chicken pieces into pan along with potatoes and olives. Bring to simmer, stirring often and turning chicken until chicken is no longer pink and sauce has thickened slightly, 5 to 8 minutes.
Step 9: Sprinkle with basil and parmesan.
Step 10: Enjoy!