3 tablespoons olive oil
6 boneless, skinless chicken breasts
all-purpose flour
4 garlic cloves, minced
1 medium green bell pepper, sliced
2 (6 ounce) jars marinated artichoke hearts, with juices
2 (15 ounce) cans stewed tomatoes, with juices
8 ounces fresh mushrooms, sliced
1/2 cup sherry
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon fresh basil, chopped
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 350 degrees F. Heat oil in a large frying pan over medium heat. Dridege chicken in flour then place in pan and brown for 10 minutes. Add Garlic and bell pepper and cook until soft, about 5 to 6 minutes. Add artichoke hearts, stewed tomaoltes and mushrooms; remove from heat and place in a 9 x 13 inch baking dish.
Cover and bake 30 minutes. Remove from oven, add sherry, fresh herbs and spices then bake an additional 30 minutes uncovered.