Mediterranean Chicken with Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This tasty Mediterranean chicken dish features small red potatoes and other classic regional ingredients, like red onion, wine, olives, tomatoes, basil, artichokes, and Parmesan cheese. Ingredients:
4 teaspoons minced garlic, divided |
1 tablespoon olive oil |
1 teaspoon salt, divided |
1/4 teaspoon dried thyme |
1/2 teaspoon black pepper, divided |
12 small red potatoes, halved (about 1 1/2 pounds) |
cooking spray |
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces |
1 cup vertically sliced red onion |
3/4 cup dry white wine |
3/4 cup fat-free, less-sodium chicken broth |
1/2 cup chopped pepperoncini peppers |
1/4 cup pitted kalamata olives, halved |
2 cups chopped plum tomato |
2 tablespoons chopped fresh basil |
1 (14-ounce) can artichoke hearts, drained and quartered |
1/2 cup (2 ounces) grated fresh parmesan cheese |
thyme sprigs (optional) |
Directions:
1. Preheat oven to 400°.
2. Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
4. Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.
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