Chicken Aegean
By: Anonymous
Published: Thursday, February 11, 2010 - 2:50pm

Ingredients




8 boneless skinless chicken breasts
flour
1 tablespoon olive oil
1 pound fresh mushrooms quartered
2 cans whole tomatoes (28 oz.) not drained
6 cloves garlic pressed
teaspoon salt
teaspoon dried oregano
1 teaspoon dried basil
teaspoon pepper
2 cans large pitted black olives (6 ½ oz. ea.)
4 jars artichoke hearts (6 oz. ea.)
1 pound any noodles (to 2 lbs.)

Preparation

1 Cut the chicken into 2-inch chunks, and dredge in flour. Heat the olive oil in a large pan and saute the chicken pieces, removing each chunk from the pan when golden brown. 2 In the same pan, saute the mushrooms, then add the tomatoes, garlic , seasonings and simmer for 5 to 10 minutes. Transfer the mixture to an oven-proof casserole dish, add the chicken chunks, olives and artichoke hearts, noodles and bake at 350 degrees for 15 minutes or until heated through.