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Chicken and Artichoke Bake

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Chicken With Artichokes

Chicken With Artichokes

Diana Rattray
Use flavorful oven-roasted tomatoes or sun-dried tomatoes in this tasty chicken recipe. 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.

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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