Chicken with Artichokes and Sun dried tomatoes

This is an old recipe I resurrected recently when I had my sister Ellen's family over for Shabbat dinner. My brother-in-law does not like chicken on the bone so this was perfect as it uses chicken cutlets. It was a big hit...even with the kids!

Ingredients:

1/2 C red wine vinegar

1/2 C plus one T olive oil

handful of dried oregano

1/4 C fresh parsley

1 head fresh garlic pureed

salt and pepper

1 cup olives (I used a small can of sliced black ones)

3 bay leaves

3/4 cup brown sugar

1 C red wine

8 shallots

1 T margarine

1 C sun dried tomatoes

2 16 oz. cans of artichoke hearts

8 boneless chicken breasts

Preparation:

Cut chicken into bite size pieces. Mix vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt and pepper, bay leaves and olives. Marinate the chicken overnight in this mixture.

Next day, transfer chicken and marinade to a baking dish and sprinkle brown sugar and red wine on top. Bake at 350 degrees for 45 -60 minutes.

Meanwhile slice and saute' shallots in margarine and 1 T olive oil. Pour boiling water over sun dried tomatoes and let sit for 2-3 minutes. Then drain off water and add tomatoes to pan with shallots and artichokes. Saute' another few minutes. Then pour that mixture over the chicken and cook for another 10 minutes or so.