2 pounds skinless, boneless chicken breast
1 tablespoon olive oil
1/4 teaspoon dried thyme
Salt and black pepper
4 cloves of crushed garlic
1 cup vertically sliced red onion
3/4 cup dry white wine
3/4 cup chicken broth
1/2 cup chopped or sliced pepperoncini peppers
1/4 cup pitted kalamata olives, (I used black)
2 cups cherry or grape tomatoes
2 tablespoons chopped fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup feta cheese
Put oil in a large skillet and bring to heat over md/high. Sprinkle chicken with Salt and pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan and place on paper towel on a plate. Repeat procedure with remaining chicken; remove from pan.
Add onion to pan; sauté 5 minutes or until onions caramelize. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced down. (about 2 minutes). Add chicken, broth, pepperoncini, and olives, garlic, tomato, basil, thyme and artichokes; cook over low heat about 10 minutes or until all of the flavors meld together. Sprinkle with cheese.