Team Work

Matt and I worked together to prepare one of our favorite dishes for our Valentine's Day dinner. We made Chicken and Artichoke Bake and served it with fresh steamed broccoli, comforting polenta and a mouth watering salad and it was AMAZING!!!!! This was our first time making polenta and we thought it was so tasty. I bought the polenta from Trader Joes, it is packaged just like Jimmy Dean sausage. We just sliced it up and sauteed it with EVOO (extra virgin olive oil) and butter. A little tip to cooking broccoli, steam it with chicken broth to add flavor. Hope you enjoy this dish as much as we do. Happy cooking from our kitchen to yours.

Chicken and Artichoke Bake

Ingredients:

4 boneless chicken breast halves

salt and pepper

flour

1 tablespoon butter

1 tablespoon olive oil

8 ounces sliced mushrooms

2 jars or cans artichoke hearts in brine, quartered, drained

1/2 cup drained sun-dried tomatoes

1 can (2 1/4 ounces) sliced ripe olives

1/4 cup chicken broth

juice of 1 lemon

1/4 cup white wine

Place chicken breast halves between sheets of plastic wrap and gently pound to a uniform thickness. Sprinkle chicken with salt and pepper then dredge lightly in flour. Preheat oven to 350°. Heat butter and olive oil over medium heat; add the chicken pieces. Brown chicken, turning to brown both sides. Add mushrooms and continue sautéing for another 2 minutes. Add remaining ingredients and bring to a boil. Simmer until reduced slightly, then cover and transfer to the oven. Bake for 20 to 25 minutes, or until chicken is cooked through.Serves 4.