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Wednesday, August 20, 2008

Chicken Artichoke Cacciatore

4 chicken breast halves
Flour seasoned with salt and pepper (for dredging)
2 T. olive oil
1 6 oz. jar marinated artichoke hearts, undrained
1 16 oz. can crushed tomatoes
2 garlic cloves minced
½ t. oregano
½ t. basil
½ t. pepper
1 can/fresh sliced mushrooms (optional)

In sauce pan heat olive oil, dredge chicken, and brown chicken over medium heat. Add artichoke hearts, tomatoes, herbs and spices. Remove from heat. Place in baking dish. Cover and bake at 350° for 1 hour. Serve over pasta or rice.