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Aegean Chicken

4 whole chicken breasts skinless, boneless, halved (4 to 5)
9 oz marinated artichoke hearts, reserve liquid
1/4 cup olive oil
Flour to dredge chicken
1/2 lb. mushrooms quartered
2 tbl butter (2 to 3)
22 oz canned Italian tomatoes with liquid
3 cloves garlic minced
1 tsp salt
3/4 tsp black pepper
3/4 tsp oregano
1 tsp basil
1/2 cup pitted black olives
3/4 cup straight sherry

Bring chicken breasts to room temperature. Cut each half-breast
into 3 or 4 pieces. Drain artichoke hearts, reserving liquid.
Combine half of this liquid in a saute pan with 2 tbl. of the olive
oil. Dredge chicken in a little flour. Saute chicken in hot oil
mixture in 3 or 4 batches, adding more of the reserved artichoke
liquid as necessary. Remove chicken from pan and saute mushrooms,
adding butter as needed. Reserve mushrooms in a large bowl. Pour
the tomatoes and their liquid, the garlic, and the seasonings into
a saute pan, and simmer about 10 mins. Add chicken, olives, reserved
artichoke hearts and sherry. Cook another 10 mins, then add
mushrooms. Cool mixture and refrigerate or freeze up to one month.
On serving day, bring chicken back to room temperature. Bake in
preheated 350 degree oven until hot and bubbly. Serve over brown
rice.

NOTE: I add some feta cheese crumbled over it. Also, it was great
with some orzo pasta.

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