Chicken Aegean

Name: Chicken Aegean
Ingredients: 8 boneless, skinless chicken breasts; flour; 1 tablespoon olive oil; 1 pound fresh mushrooms quartered; 2 cans tomatoes whole, 28 oz. not drained; 6 cloves garlic pressed; 1 teaspoon salt; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon pepper; 2 cans pitted black olives large, 6 1/2 oz. ea.; 4 jars artichoke hearts 6 oz. ea.; 1 pound noodles to 2 lbs.

13 ingredients

2 steps

Ingredients

8 boneless, skinless chicken breasts
flour
1 tablespoon olive oil
1 pound fresh mushrooms quartered
2 cans tomatoes whole, 28 oz. not drained
6 cloves garlic pressed
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon pepper
2 cans pitted black olives large, 6 1/2 oz. ea.
4 jars artichoke hearts 6 oz. ea.
1 pound noodles to 2 lbs.

Directions

1

Cut the chicken into 2-inch chunks, and dredge in flour. Heat the olive oil in a large pan and saute the chicken pieces, removing each chunk from the pan when golden brown.
2

In the same pan, saute the mushrooms, then add the tomatoes, garlic , seasonings and simmer for 5 to 10 minutes. Transfer the mixture to an oven-proof casserole dish, add the chicken chunks, olives and artichoke hearts, noodles and bake at 350 degrees for 15 minutes or until heated through.