Greek-Style Chicken and Artichokes Recipe #305413
Found this on the web, and it looks really good!
by iewe
35 min | 20 min prep
SERVES 4
- 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
- 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.
- 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).
- 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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5 stars