Mediterranean Chicken With Artichokes, SunDried Tomatoes, and Po |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 10 oz package baby portabella mushrooms, sliced |
2 garlic cloves, minced |
tsp salt |
1 10 oz package frozen artichoke hearts, thawed |
1 tsp dried or 2 tbsp chopped fresh thyme |
1 tsp olive oil |
1/3 cup chopped sundried tomatoes |
4 boneless, skinless chicken breasts |
juice from fresh lemon |
pepper |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium heat.
2. Season chicken breasts with salt and pepper and place in skillet.
3. Saut chicken breasts on each side until cooked, about 8 to 10 minutes.
4. Remove chicken and cover to keep warm.
5. Add oil to the skillet over medium heat and saut garlic, 3 to 4 minutes or until sundried tomatoes are tender.
6. Add mushrooms, artichoke hearts, and sundried tomatoes, and saut for 3 minutes.
7. Add lemon juice and thyme; continue cooking for 3 minutes.
8. Serve chicken breasts topped with mushroomartichoke mixture.
9. Makes: 4 servings
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