Italian Chicken Supreme

• 4 Tbsp. olive oil
• 2 (6 oz.) jars artichoke hearts, marinated
• 1 can artichoke hearts, quartered
• 3 to 4 lb. boneless chicken breasts, halved
• 1/4 c. flour
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 yellow onion, chopped
• 6 cloves garlic, minced
• 4 Tbsp. fresh parsley
• 1/2 to 1 tsp. salt
• 1 1/2 Tbsp. basil
• 3 tsp. oregano
• 3 (14 1/2 oz.) can tomatoes, drain
• 1 lb. fresh mushroom halves
• 1 1/2 c. cooking sherry
• 1 tsp. fresh ground pepper

1. Drain artichokes, reserving liquid from one jar.
2. Combine liquid with olive oil in skillet.
3. Heat over low heat.
4. Place flour, paprika, garlic powder and 1/2 teaspoon black pepper in a paper bag and place the pieces of chicken inside and toss to coat thoroughly.
5. Brown chicken for 3 to 7 minutes on each side over medium-high heat.
6. Transfer chicken to a 3-quart casserole or baking pan.
7. Add the onion and garlic cloves to the skillet and saute over medium heat until softened (10 to 15 minutes).
8. Add tomatoes, mushrooms, sherry and remaining spices to skillet and simmer for 10 minutes.
9. Pour sauces over chicken.
10. Bake, uncovered, at 350u0b0 for 50 minutes.
11. Remove from oven and stir in artichokes. Cover and refrigerate overnight.
12. To serve, bake, covered, for 25 minutes at 350u0b0.
13. Serve over rice or vermicelli.
14. Makes 8 servings.

olive oil, hearts, hearts, chicken breasts, flour, paprika, garlic powder, black pepper, yellow onion, garlic, fresh parsley, salt, basil, oregano, tomatoes, fresh mushroom halves, cooking sherry, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342972 (may not work)