Greek Island Chicken (D)

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

  • 4

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

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

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