Ingredients:
- 4 boneless chicken breast halves
- salt and pepper
- flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 2 jars or cans artichoke hearts in brine, quartered, drained
- 1/2 cup coarsely chopped oven-roasted tomatoes* or drained sun-dried tomatoes
- 1 can (2 1/4 ounces) sliced ripe olives
- 1/4 cup chicken broth
- juice of 1 lemon
- 1/4 cup white wine or chicken broth
Preparation:
*To roast tomatoes, cut plum tomatoes into wedges, sprinkle with salt and pepper, place on a foil-lined baking sheet, and roast at 250° for about 3 to 4 hours.Place chicken breast halves between sheets of plastic wrap and gently pound to a uniform thickness. Sprinkle chicken with salt and pepper then dredge lightly in flour.
Preheat oven to 350°.
Heat butter and olive oil over medium heat; add the chicken pieces. Brown chicken, turning to brown both sides. Add mushrooms and continue sautéing for another 2 minutes. Add remaining ingredients and bring to a boil. Simmer until reduced slightly, then cover and transfer to the oven. Bake for 20 to 25 minutes, or until chicken is cooked through.
Serves 4.
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