Chicken Aegean
Cassi
ingredients
- 3 packs boneless, skinless chicken breast
- 4 oz. artichoke hearts - liquid released
- 1/4 cup olive oil
- flour to dredge chicken
- 1/2 pounds mushrooms, quartered
- 2-3 tbsp butter
- 2 2oz canned Italian tomatoes with liquid
- 3 cloves garlic, minced
- 1 tsp salt
- dried oregano, basil, pepper
- 3/4 cup red/white wine
directions
- 1
Bring chicken to room temp. Cut into pieces. Drain artichoke hearts, reserve liquid. Combine half of liquid in saute pan with 2 tbsp olive oil. Dredge chicken in flour. Saute chicken, adding more artichoke liquid if necessary.
- 2
Remove chicken from pan, then add butter and saute mushrooms. Remove and pour tomatoes and their liquid, garlic and seasoning. Simmer 10 minutes. Add chicken, olives, artichokes, mushrooms and wine. Cook another 10 minutes. Bake in pan at 350 degrees.
Source: Cassi
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