Greek Island Chicken (D)

By Deeee

Serve this high-flavor dinner over cooked rice to soak up the savory sauce.

Ingredients

• 1 tbsp olive oil
• 4 boneless skinless chicken breast halves
• 1 red onion chopped
• 2 garlic cloves minced
• 3 oz mushrooms sliced
• 1 cup dry white wine
• 1 cup marinated artichoke hearts, drained
• 1/3 cup coarsely chopped drypack sun-dried tomatoes
• 1/4 cup pitted Greek olives
• 1 tsp lemon-pepper seasoning
• 1 tsp honey
• 1/4 tsp salt
• 1/2 tsp oregano
• 1/2 tsp cinnamon
• 1/2 cup crumbled feta cheese
• 4 lemon wedges

Details

Servings 4

Preparation

Step 1

Warm oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side, or until browned. Remove to a plate.

Reduce heat to medium and add onion and garlic to the same skillet. Cook 5 minutes or until onion is tender. Stir in mushrooms. Cook 10 minutes, or until mushrooms render their juices.

Add wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon, and chicken. Reduce heat to low, cover, and cook 15 minutes.

Uncover and cook 5 minutes or until sauce thickens slightly and a thermometer inserted in thickest portion registers 160F and juices run clear. Sprinkle with cheese. Serve with lemon for squeezing.

WW 8pts