Italian Chicken Supreme

Name: Italian Chicken Supreme
Ingredients: 4 Tbsp. olive oil; 2 (6 oz.) jars artichoke hearts, marinated; 1 can artichoke hearts, quartered; 3 to 4 lb. boneless chicken breasts, halved; 1/4 c. flour; 1/2 tsp. paprika; 1/2 tsp. garlic powder; 1/2 tsp. black pepper; 1 yellow onion, chopped; 6 cloves garlic, minced; 4 Tbsp. fresh parsley; 1/2 to 1 tsp. salt; 1 1/2 Tbsp. basil; 3 tsp. oregano; 3 (14 1/2 oz.) can tomatoes, drain; 1 lb. fresh mushroom halves; 1 1/2 c. cooking sherry; 1 tsp. fresh ground pepper

18 ingredients

14 steps

Ingredients

4 Tbsp. olive oil
2 (6 oz.) jars artichoke hearts, marinated
1 can artichoke hearts, quartered
3 to 4 lb. boneless chicken breasts, halved
1/4 c. flour
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 yellow onion, chopped
6 cloves garlic, minced
4 Tbsp. fresh parsley
1/2 to 1 tsp. salt
1 1/2 Tbsp. basil
3 tsp. oregano
3 (14 1/2 oz.) can tomatoes, drain
1 lb. fresh mushroom halves
1 1/2 c. cooking sherry
1 tsp. fresh ground pepper

Directions

1

Drain artichokes, reserving liquid from one jar.
2

Combine liquid with olive oil in skillet.
3

Heat over low heat.
4

Place flour, paprika, garlic powder and 1/2 teaspoon black pepper in a paper bag and place the pieces of chicken inside and toss to coat thoroughly.
5

Brown chicken for 3 to 7 minutes on each side over medium-high heat.
6

Transfer chicken to a 3-quart casserole or baking pan.
7

Add the onion and garlic cloves to the skillet and saute over medium heat until softened (10 to 15 minutes).
8

Add tomatoes, mushrooms, sherry and remaining spices to skillet and simmer for 10 minutes.
9

Pour sauces over chicken.
10

Bake, uncovered, at 350° for 50 minutes.
11

Remove from oven and stir in artichokes. Cover and refrigerate overnight.
12

To serve, bake, covered, for 25 minutes at 350°.
13

Serve over rice or vermicelli.
14

Makes 8 servings.