Aegean Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (6 ounce) jar marinated artichoke hearts
• 2 -4 tablespoons olive oil
• 2 tablespoons butter
• 8 ounces mushrooms, cut into quarters
• 1 (16 ounce) can diced tomatoes
• 2 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon pepper
• 3 tablespoons dry sherry
• 1 cup black olives

Recipe

• 1 cut each chicken breast into 2 to 3 pieces. pound the chicken about 1/4 inch thick between sheets of waxed paper with a meat mallet. coat the chicken with a mixture of the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 2 drain the artichokes, reserving the marinade. heat the reserved marinade and olive oil in a saute pan over medium heat. brown the chicken lightly in the olive oil mixture in the pan. spoon the chicken into a 9x13-inch baking dish, reserving the pan drippings. add the butter to the reserved drippings. heat until the butter melts. stir in the mushrooms.
• 3 saute for 3 minutes. remove the mushrooms to a bowl. add the undrained tomatoes, garlic, 1 teaspoon salt, oregano, basil and 1/4 teaspoon pepper to the saute pan. simmer for 10 minutes, stirring occasionally. pour the tomato mixture over the chicken. drizzle with the sherry.
• 4 bake at 350 degrees for 15 minutes.
• 5 add the artichokes and olives to the mushrooms and mix gently. add the artichoke mixture to the chicken mixture and mix well. bake for 10 minutes longer or until bubbly.
• 6 spoon over hot cooked pasta or rice.
• 7 may be prepared in advance and stored, covered, in the refrigerator. bring to room temperature and bake as directed.