Recipe of the Week #2

Last week, I didn't try a new recipe. The Avocado chicken one was sooo good, I made it for Rachel's family. This week, while I was at home, I tried this one out. It tastes much better than the picture looks, I promise!

Artichoke Chicken

Ingredients:

4-5 Boneless chicken breasts

1 package of sliced mushrooms

2-14.5 oz cans of tomatoes

1-2 cloves of garlic

2-3 small cans of artichoke hearts

1 cup of flour

1 tbsp of pepper

2 tbsp of paprika

1 tsp of oregano

butter

olive oil

Linguine noodles

1) Cut chicken breasts in half and place in a ziplock bag with the flour, paprika and pepper. Shake to coat chicken.

2) Brown chicken in a pan with olive oil.

3)Saute mushrooms in butter (while the chicken is cooking).

4) Mix in a seperate bowl: tomatoes, oregano and garlic.

5) Once all of the chicken has browned, place in a 13 x 0 pan and cover chicken with tomato mixture, mushrooms and drained artichoke hearts.
6)Bake at 350 degrees for 1.5 hours or until tender.

7) Serve with linguine and parmesan cheese.