Mediterranean Chicken
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 cup sliced fresh mushrooms
2 cloves garlic, minced
1 (14 ounce) can quartered artichoke hearts, drained
1 cup grape or cherry tomatoes, halved
1 cup white wine
Pound chicken breasts to an even thickness. Season chicken with salt and pepper. Heat oil in a large non-stick skillet over medium heat. Brown chicken in oil for 5 to 7 minutes per side; remove from skillet, and set aside.
Place mushrooms in the skillet, and saute until mushrooms are brown and tender. Add garlic and cook one minute. Add artichokes and wine and cook, stirring, for about 3 minutes. Return chicken to skillet. Add tomatoes. reduce heat to low, and simmer for about 10 minutes, until chicken is done. Adjust seasoning with salt and pepper.
Serves 4
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