Chicken with Artichokes

A few weeks ago, I posted about our lovely shabbat dinner where our friends served two chicken dishes — the one that each of them had grown up with.  You can find Hillel’s simple rotisserie chicken here.  Below, for a moist and flavorful dish, is Lily’s recipe for Chicken with Artichokes.  This recipe works well with Chicken Cut in 1/8ths or Boneless Skinless Breasts.

Chicken with Artichokes
Adapted from the Newton Schechter Cookbook, New Kosher Cuisine

1 c. cornstarch
2 T dried oregano
2 T dried basil
1 T dried parsley (I use fresh)
Garlic powder, to taste
Salt and pepper to taste
8 chicken breast halves, or 1 cut-up chicken
1/3 c. olive oil
1 10 oz. package of mushrooms, sliced
2 cans artichoke hearts in water, reserving the liquid
1/2 c. white wine

Preheat oven to 350.

Mix cornstarch, herbs, and spices together on a plate.  Dredge chicken to coat in the cornstarch mixture.

Heat olive oil in a skillet over medium heat.  Saute chicken until browned. Remove chicken from skillet and place in a baking dish.

In the same skillet, saute mushrooms and artichoke hearts with remaining oil until soft.  Add wine and artichoke water and simmer 5 minutes.  Pour mixture over chicken.

Bake for 30 minutes until chicken is tender and cooked through.

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