Aegean Chicken

Kathryn Purcell via Lisa Damour

PJH: I made this w boneless chicken breasts – just browned them first with no flour, used fresh mushrooms and kalamata olives. Was very good… maybe try boneless thighs next time.

• 2 whole chicken breasts
• flour to dredge chicken
• 9 oz can of marinated artichoke hearts, liquid reserved
• one can of sliced mushrooms, drained
• 14 oz can of chopped tomatoes and its liquid
• 3 cloves garlic, minced
• 1 t salt
• ¾ t oregano
• 1 t dried dried basil
• ¾ t black pepper
• ¾ cup straight Sherry
• ½ cup pitted black olives (optional)

Directions

Cut the chicken into 2-3 inch pieces and dredge in the flour. Saute in liquid reserved from artichoke hearts until lightly browned. Add the artichokes, mushrooms, tomatoes, garlic, and seasonings, simmer for about 10 minutes. Add the Sherry and simmer 5-10 minutes more. Add olives and simmer till heated through. Serve over any type of pasta or polenta.