Aegean Chicken
Ingredients
- 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 ⓘ
Instructions
- 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.
- 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.
- 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.
- Bake at 350 degrees for 15 minutes.
- 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.
- Spoon over hot cooked pasta or rice.
- May be prepared in advance and stored, covered, in the refrigerator. Bring to room temperature and bake as directed.
Nutrition & Diet Analysis (per serving)
536
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).