Aegean Chicken

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A combination of chicken, mushrooms, artichokes, olives and tomatoes. perfect served over pasta or rice.

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Steps

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Cut each chicken breast into 2 to 3 pieces.

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Pound the chicken about 1 / 4 inch thick between sheets of waxed paper with a meat mallet.

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Coat the chicken with a mixture of the flour , 1 / 2 teaspoon salt and 1 / 4 teaspoon pepper.

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Drain the artichokes , reserving the marinade.

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Heat the reserved marinade and olive oil in a saute pan over medium heat.

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Brown the chicken lightly in the olive oil mixture in the pan.

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Spoon the chicken into a 9x13-inch baking dish , reserving the pan drippings.

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Add the butter to the reserved drippings.

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Heat until the butter melts.

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Stir in the mushrooms.

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Saute for 3 minutes.

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Remove the mushrooms to a bowl.

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Add the undrained tomatoes , garlic , 1 teaspoon salt , oregano , basil and 1 / 4 teaspoon pepper to the saute pan.

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Simmer for 10 minutes , stirring occasionally.

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Pour the tomato mixture over the chicken.

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Drizzle with the sherry.

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Bake at 350 degrees for 15 minutes.

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Add the artichokes and olives to the mushrooms and mix gently.

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Add the artic.

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Ingredients

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boneless skinless chicken breasts, flour, salt, pepper, marinated artichoke hearts, olive oil, butter, mushrooms, diced tomatoes, garlic cloves, oregano, basil, dry sherry, black olives