A flavorful Mediterranean-inspired chicken dish perfect for a family dinner or a special occasion.
Cut each chicken breast into smaller pieces and pound them to about 1/4 inch thickness using a meat mallet between sheets of waxed paper.
Pounding the chicken ensures even cooking and tenderizes the meat.
Mix the flour, salt, and pepper in a bowl. Coat the chicken pieces in this mixture.
Shake off excess flour to avoid clumping during cooking.
Heat olive oil in a sauté pan over medium heat. Brown the chicken pieces lightly on both sides.
Do not overcrowd the pan; cook in batches if necessary.
Transfer the browned chicken to a baking dish. In the same pan, melt the butter and sauté the mushrooms until tender.
Use the same pan to retain the flavors from the chicken.
Add the diced tomatoes, garlic, oregano, and basil to the pan. Simmer for 10 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Pour the tomato sauce over the chicken in the baking dish. Drizzle with sherry.
Ensure the chicken is evenly covered with the sauce.
Bake the dish in a preheated oven at 350°F for 15 minutes.
Cover the dish with foil to retain moisture if desired.
Add the artichokes and olives to the baking dish and bake for an additional 10 minutes.
Mix gently to distribute the ingredients evenly.
Serve the chicken with the sauce over cooked pasta or rice.
Garnish with fresh basil or parsley for a vibrant touch.
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