Melissa's Chicken Cacciatore

Marinated artichoke hearts and black olives flavor this version of chicken cacciatore made with chicken breasts and Madeira wine. It's light, but fancy enough for company.

Preheat oven to 350 degrees F (175 degrees C). Place half the artichoke marinade into a large skillet over medium-high heat, and brown the chicken pieces until the liquid has almost evaporated,...


Ingredients

  • 1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
  • 2 large skinless, boneless chicken breast halves - cut into chunks
  • 1 large onion, quartered and sliced
  • 3 cloves garlic, minced
  • 8 ounces sliced fresh mushrooms
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 1 (15 ounce) can tomato sauce
  • 1/3 cup sliced black olives, drained
  • 1/2 cup Madeira wine
  • 8 ounces shredded mozzarella cheese

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