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Season and rub the chicken on all sides with salt, pepper and Italian seasoning.
Heat a large skillet over medium-high heat and add 1 Tbsp of olive oil and the chicken. Cook for about 5 minutes on each side, or until nicely browned and no longer pink on the inside. Then set aside on a plate.
In the same preheated skillet add the remaining oil and ghee. Add in the onion and garlic, and sauté until it softens, about 2-3 minutes.
Pour the tomato sauce and heavy cream, then stir in the olives and ground Pecorino cheese. Taste and adjust the seasoning if needed (keep in mind that the pecorino is salty enough), then simmer for a few minutes to thicken.
Return the chicken to the skillet and cover it in sauce. Top with shredded cheese and let it simmer for a couple more minutes, until hot and bubbly.
Sprinkle with fresh chopped herbs and enjoy!