Chicken Parmes-Anna - cooking recipe

Ingredients

1 1/2 Tbsp. olive oil
1 tsp. minced garlic
1 c. frozen chopped onion
4 Tbsp. dried parsley
1 Tbsp. dried basil
1 tsp. dried oregano
2 (14.5 oz.) cans stewed tomatoes
6 oz. jar marinated and quartered artichoke hearts
1/4 c. white cooking wine
3 Tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1 lb. chicken breast, boned and skinned
4 Tbsp. butter
1/2 c. white cooking wine
1 c. freshly grated Provolone cheese
1 pkg. angel hair pasta
2 Tbsp. butter
1/2 tsp. garlic salt

Preparation

In large saucepan, heat olive oil.
Saute the garlic, onion, parsley, basil and oregano for 5 minutes.
Drain tomatoes, reserving liquid and chop into 1/2-inch chunks.
Add tomatoes and liquid to saucepan; simmer, uncovered, 45 minutes, stirring occasionally.
Add marinade from artichokes and wine; simmer, uncovered, 15 minutes.
Coarsely chop artichokes and add to sauce; simmer, uncovered, 15 minutes.