Chicken and Artichoke Heart Casserole

2 ½# boneless, skinless chicken breasts and/or thighs, sliced on the diagonal approx 1/2 ” thick
1 can drained artichoke hearts
1 cup pitted kalamata or black olives
2 cups mushrooms, sliced
1 onion, diced
¾ cup oil
1/2 cup sherry
1 ½ cups cream
1 ½ cups chicken stock
1 T Dijon mustard
¾ cup Parmesan shredded
3 cups cooked rice or 6 servings cooked penne (about 1# uncooked)

Sauté onions and mushrooms in some of the oil, and set aside.

Sauté chicken pieces in a little more oil until browned and set aside with onions.

Deglaze pan with sherry until reduced to 1 tablespoon. Add chicken stock, bring to a boil and reduce by half.

Add cream and boil until starting to thicken.

Add mustard, olives, artichokes, chicken and onions.

Season to taste and serve over rice or pasta.

Serves 6.