Chicken Parmes-Anna

• 1 1/2 Tbsp. olive oil
• 1 tsp. minced garlic
• 1 c. frozen chopped onion
• 4 Tbsp. dried parsley
• 1 Tbsp. dried basil
• 1 tsp. dried oregano
• 2 (14.5 oz.) cans stewed tomatoes
• 6 oz. jar marinated and quartered artichoke hearts
• 1/4 c. white cooking wine
• 3 Tbsp. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 lb. chicken breast, boned and skinned
• 4 Tbsp. butter
• 1/2 c. white cooking wine
• 1 c. freshly grated Provolone cheese
• 1 pkg. angel hair pasta
• 2 Tbsp. butter
• 1/2 tsp. garlic salt

1. In large saucepan, heat olive oil.
2. Saute the garlic, onion, parsley, basil and oregano for 5 minutes.
3. Drain tomatoes, reserving liquid and chop into 1/2-inch chunks.
4. Add tomatoes and liquid to saucepan; simmer, uncovered, 45 minutes, stirring occasionally.
5. Add marinade from artichokes and wine; simmer, uncovered, 15 minutes.
6. Coarsely chop artichokes and add to sauce; simmer, uncovered, 15 minutes.

olive oil, garlic, onion, parsley, basil, oregano, tomatoes, hearts, white cooking wine, flour, salt, pepper, chicken breast, butter, white cooking wine, provolone cheese, angel hair pasta, butter, garlic salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129674 (may not work)