Chicken Dominick Recipe

• 4 skinless, boneless chicken breasts or possibly 6 to 8 skinless, boneless chicken
• thighs
• 6 cloves of garlic
• 8 plum tomatoes
• 1 pound fresh mushrooms
• Salt, pepper, fresh sweet basil, and parsley to taste
• 1/2 c. sherry
• 1 (14 ounce.) can whole artichoke hearts, liquid removed and quartered
• 2 teaspoon lemon juice

1. Need 2 frying pans.
2. In larger pan, put about 1/4 c. extra virgin olive oil.
3. Slice garlic cloves and saute/fry till golden.
4. Don't burn.
5. Wash and slice mushrooms; add in to garlic.
6. Saute/fry about 3 to 5 min.
7. Dice tomatoes and add in 2/3 to garlic and mushrooms.
8. Add in basil, salt, and pepper.
9. Cut chicken into bite size pcs.
10. Brown in 2nd pan with a trace of oil.
11. Add in chicken to first pan and continue to simmer, stirring occasionally.
12. In 2nd pan with a trace of oil, hot up artichokes.
13. Add in remaining tomatoes to 2nd pan with artichokes.
14. Season with salt and pepper.
15. Saute/fry for 5 to 6 min.
16. While artichokes and tomatoes are cooking; add in lemon juice to chicken.
17. Can be served with rice or possibly mostacciole.
18. Place rice or possibly macaroni on a platter and cover with chicken mix and top with artichoke mix.

skinless, thighs, garlic, tomatoes, mushrooms, salt, sherry, whole artichoke hearts, lemon juice

Taken from cookeatshare.com/recipes/chicken-dominick-38756 (may not work)