Ingredients: |
Ingredients: 12 boneless skinless chicken breasts- each cut into 3 pieces or smaller
1/2 cup flour
3 4 ounce jars marinated artichoke hearts
1 pound large mushrooms, quartered (halved if smaller)
44 ounces canned diced tomatoes
6 cloves of garlic, minced
2-3 tsp. salt
1 and ½ tsp. dried oregano
1 and ½ tsp. dried basil
1 and ½ tsp. black pepper
1 can pitted black olives or pitted kalamatoa olives
1 and ½ cups dry sherry.
3 tbsp. olive oil
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Directions: |
Directions:Drain tomatoes, reserving juice. Put juice in saucepan and reduce almost entirely while preparing the remained of the recipe. Flour chicken pieces and sauté until golden in olive oil. Place in casserole dish. Drain artichokes, reserving marinate and arrange artichokes over chicken pieces.
Add small amount marinade to same skillet-cook off the non-fat liquids on high heat and sauté the mushrooms in the remainder-shake pan rather than stirring to facilitate browning. (Add additional marinade if you need it) Place the mushrooms on top of the chicken.
Add the sherry, drained tomatoes, herbs, garlic to the remnants of the tomato juice. Pour over the chicken, artichokes and mushrooms. Top with the olives.
Bake uncovered at 375 º until dish is bubbly and largest piece of chicken in the middle of the casserole is done, 30 minutes if ingredients are already warm, longer if out of the refrigerator. |
This recipe for Aegean Chicken is from