Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!news-peer.sprintlink.net!news.sprintlink.net!Sprint!vixen.cso.uiuc.edu!uchinews!rainbow.uchicago.edu!mort From: idlewild@webspan.net (Idlewild) Subject: Aegean chicken X-Nntp-Posting-Host: rainbow.uchicago.edu Message-ID: <199706130141261694014@usr7-11.som.nj.webspan.net> Followup-To: poster Originator: mort@rainbow.uchicago.edu Sender: mort@rainbow.uchicago.edu Reply-To: idlewild@webspan.net (Idlewild) Organization: University of Chicago -- Academic Computing Services Date: Wed, 25 Jun 1997 22:38:18 GMT Approved: mort@rainbow.uchicago.edu Lines: 50 > From: luciem@mail.rci-enr.net (Lucie) > I'm interested in recipes for chickes and veal in general. I'm tired > of eating the same old ones. Thank you for your time! Here is a recipe for agean chicken that has been good to me in the past. Aegean Chicken Recipe By: Sandy Miller 4 whole chicken breasts skinless, boneless, halved (4 to 5) 9 oz. marinated artichoke hearts reserve liquid 1/4 cup olive oil Flour to dredge chicken 1/2 lb. mushrooms quartered 2 tbl. butter (2 to 3) 22 oz. canned Italian tomatoes with liquid 3 cloves garlic minced 1 tsp. salt 3/4 tsp. black pepper 3/4 tsp. oregano 1 tsp. basil 1/2 cup pitted black olives 3/4 cup straight sherry Bring chicken breasts to room temperature. Cut each half-breast into 3 or 4 pieces. Drain artichoke hearts, reserving liquid. Combine half of this liquid in a saute pan with 2 tbl. of the olive oil. Dredge chicken in a little flour. Saute chicken in hot oil mixture in 3 or 4 batches, adding more of the reserved artichoke liquid as necessary. Remove chicken from pan and saute mushrooms, adding butter as needed. Reserve mushrooms in a large bowl. Pour the tomatoes and their liquid, the garlic, and the seasonings into a saute pan, and simmer about 10 mins. Add chicken, olives, reserved artichoke hearts and sherry. Cook another 10 mins, then add mushrooms. Cool mixture and refrigerate or freeze up to one month. On serving day, bring chicken back to room temperature. Bake in preheated 350 degree oven until hot and bubbly. Serve over brown rice. NOTE: I add some feta cheese crumbled over it. Also, it was great with some orzo pasta. -j. -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.