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Classic Canned Italian Tomatoe Aegean

Aegean comes together with Olive Oil, Canned Italian Tomatoes With Liquid, Garlic Minced, Salt, and Black Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 22 oz
• 3 clove
• 1 tsp
• 3/4 tsp

Method (preview)

1. 1

   Bring chicken breasts to room temperature. Cut each half-breast into 3 or 4 pieces. Drain artichoke hearts, reserving liquid.

2. 2

   Combine half of this liquid in a saute pan with 2 tbl. of the olive oil.

3. 3

   Dredge chicken in a little flour.

4. 4

   Saute chicken in hot oil mixture in 3 or 4 batches, adding more of the reserved artichoke liquid as necessary.

5. 5

   Remove chicken from pan and saute mushrooms, adding butter as needed.

6. 6

   Reserve mushrooms in a large bowl.

7. 7

   Pour the tomatoes and their liquid, the garlic, and the seasonings into a saute pan, and simmer about 10 mins.

8. 8

   Add chicken, olives, reserved artichoke hearts and sherry.

9. 9

   Cook another 10 mins, then add mushrooms.

10. 10

    Cool mixture and refrigerate or freeze up to one month.

11. 11

    On serving day, bring chicken back to room temperature. Bake in preheated 350 degree oven until hot and bubbly. Serve over brown rice.