re: Recipes/Recipe Reviews.....

Mrs and I Made this last night
Chicken whatchmacallit

2 lbs chicken breast tenders
3 T EV Olive Oil
3 T flour
1/2 cup pinot grigio
1 onion chopped
1 bell pepper chopped
1 T EV olive oil
8 button mushrooms, sliced
1 can stewed tomatoes, hand crushed
1 can artichoke hearts, diced, liquid reserved
fresh Parsley, Thyme and Basil, minced
Old Bay
salt and Pepper
Parmegiano reggiano, grated
whole wheat pasta, boiled,

Season Tenders with Old Bay, salt and pepper, Dust with flour and brown lightly in oil in a large skillet. remove chicken and set aside.
De-glaze pan with wine. saute onions and bell pepper in olive oil about 10 mins.
add tomatoes, mushrooms, artichokes and fresh herbs and simmer covered 10 mins.
cut chicken into bite size pieces and add back to the pan and simmer covered 15 mins.
add parm-reg cheese. add artichoke liquor or wine as needed.

serve over pasta or add pasta to the pan. can also be baked as a caserole but it might dry out.