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Nutrition Facts
Serving Size 1 (320g) Recipe makes 4 servings
Calories 283
Calories from Fat 79		(28%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 630mg		26%
Potassium 809mg		23%
Total Carbohydrate 15.5g		5%
	Dietary Fiber 6.1g	24%
	Sugars 2.3g
Protein 31.5g		63%
detailed view... how is this calculated?

Greek-Style Chicken and Artichokes

Recipe #305413 | 35 min | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: iewe
May 28, 2008

Found this on the web, and it looks really good!

SERVES 4 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Maitri

On Sep 26, 2009

Delish! I had a jar of marinated artichoke hearts on hand, and no wine, but everything else was per the recipe. Ate it over brown rice w/spinach & my BF & I really enjoyed our meal. Next time I'll thicken the sauce, tho, since we both would have enjoyed more sauce (as is it runs over the plate). Thanks iewe!

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From: Annacia

On Feb 4, 2009

Delicious! I cheated a bit by using a jar of marinated artichoke hearts. With the garlic and vinegar contained in that I skipped the garlic and wine in the recipe. I didn't have the sun-dried tomatoes but the lemon and oregano made up for it. I served it on rice pilaf and had an exquisite dinner.

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From: ramartin42

On Jul 13, 2008

I tweaked the recipe a bit by: a) using 4 cups leftover roasted chicken b) doubling all the other ingredients (except oil) c) adding 1/2+ cup greek olives Then we put it all over farfalle. It was wonderful!

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From: ebbtide

On Jun 18, 2008

We had this tonight and it was wonderful. Served it over some thin whole wheat spaghetti with a green salad. Only thing I will add next time might be some green olives.

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