Saturday, November 19, 2011

Mediterranean Chicken GF

I made supper tonight for a friend who just had a baby. This is what I decided to make her. I had seen a recipe that looked interesting, so I used it for some ingredient Ideas. I'm not a huge fan of eating a big ole chunk of meat, but this was soooo good! I will absolutely make this again!


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.

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