Recipe 162

Name:

Recipe name and category: Chicken and Artichoke Cacciatore, Entrée

No. of servings: 4

Preparation time: 1 hour

Recipe ingredients and directions:

4 chicken breast halves, boneless and skinless

All-purpose flour seasoned with salt and pepper for dredging

2 tbs olive oil

2 (6 oz) jar marinated artichoke heart, do not drain

1 (15 oz) can stewed tomatoes, do not drain

2 garlic cloves, minced

1 cup pitted kalamata olives, drained

½ tsp dried oregano

½ tsp dried basil

½ tsp pepper

½ lb mushrooms, sliced

Preheat oven to 350˚.

Dredge chicken in seasoned flour.

In a large Dutch oven, heat olive oil. Add chicken and brown over medium-high heat. Add artichoke hearts, stewed tomatoes, garlic, kalamata olives, herbs, pepper and mushrooms. Remove from heat. Cover and bake in a 350˚ over for 45 minutes.

Serve over rice.

A nice green salad and a crusty baguette round out the meal well.

Recipe source: Adapted from Portland’s Palate Cookbook. I’ve added an extra jar of artichoke hearts and 1 cup of kalamata olives and omitted the dry sherry.

Recipe anecdote: This is a great main dish to have in the oven while enjoying your guests.