July 31, 2011

Italian Chicken

This is my Aunt Nancy's recipe. It has always been one of my favorites! When we were in Montana we made this to go along with Debra's pasta carbonara and a green salad. I think this was the favorite meal of the week! I ate it for left-overs a few days and it was still just as yummy to eat a couple of days later.

Italian Chicken
2-3 (60z) jars marinated artichoke hearts (we used canned and it was just as good!)
2-3lbs skinless chicken breasts
1 (28oz) can tomatoes
3-4 cloves minced garlic
1 lb fresh mushrooms, sliced (we used cremini mushrooms and they were super yummy!)
1/2 c- 1c. cooking sherry ( we didn't have this so we used chicken broth)
Fresh or dried parsley
1 1/2 tsp salt
3/4 tsp pepper
1 tsp oregano
2 tsp basil

Drain artichokes (saved liquid if using ones marinated in oil). In plastic bag, shake flour and chicken pieces. Brown chicken in reserved liquid or olive oil. Brown 5 minutes per side. Put chicken in 9x13 inch plan. Combine tomatoes, mushrooms, sherry and seasoning in saucepan and cook for 10 minutes or until mushrooms are soft. Pour over chicken and bake uncovered at 350 for 50 minutes. Put artichokes on top and bake for 10 more minutes.

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