Greek-Style Chicken and Artichokes |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Found this on the web, and it looks really good! Ingredients:
1 lb boneless skinless chicken breast, cut 1-1/2-inch cubes |
2 tablespoons olive oil |
1 (14 ounce) can artichoke hearts, drained and quartered |
6 garlic cloves, thinly sliced |
1/2 cup dry white wine |
1 cup chicken broth |
1 tablespoon lemon juice |
2 tablespoons sun-dried tomatoes, finely chopped |
1 teaspoon lemon peel, grated |
2 teaspoons oregano leaves, chopped |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
2. Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
3. Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.
|
|