Aegean Chicken Recipe

Ingredients for Aegean Chicken

• Boneless Skinless Chicken Breasts
• 1/2 cup all-purpose flour
• 1 1/2 teaspoon salt (divided)
• 1/2 teaspoon black pepper (divided)
• Marinated Artichoke Hearts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz sliced mushrooms
• Diced Tomatoes
• Garlic Cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Dry Sherry
• Black Olives

How to Make Aegean Chicken

1. Cut 1.5 lbs boneless, skinless chicken breasts into 2-3 pieces each.
2. Gently pound chicken to 1/4-inch thickness between sheets of plastic wrap (using a meat mallet).
3. In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge chicken in flour mixture.
4. Drain 14 oz can artichoke hearts, reserving 2 tablespoons of marinade.
5. Heat 2 tablespoons reserved artichoke marinade and 2 tablespoons olive oil in a large skillet over medium heat.
6. Brown chicken in the oil mixture for about 3-4 minutes per side, until lightly golden.
7. Transfer chicken to a 9x13 inch baking dish. Reserve pan drippings.
8. Add 2 tablespoons butter to the reserved pan drippings. Melt over medium heat.
9. Add 8 oz sliced mushrooms to the skillet and sauté for 3 minutes, until softened.
10. Transfer mushrooms to a bowl. Set aside.
11. Add 1 (14.5 oz) can of undrained diced tomatoes, 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon black pepper to the skillet.
12. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
13. Pour tomato mixture over chicken in the baking dish.
14. Drizzle with 2 tablespoons dry sherry (optional).
15. Bake at 350°F (175°C) for 15 minutes.
16. Add the reserved mushrooms and 1/2 cup pitted Kalamata olives to the baking dish. Gently combine with the artichoke hearts.
17. Bake for another 10 minutes, or until bubbly and chicken is cooked through.
18. Serve over hot cooked pasta or rice.