Mediterranean Chicken

I make this super-simple recipe all the time for my personal chef clients.  Sometimes I make it with a firm-fleshed fish, like cod or sea bass.  The great thing about this recipe is that you can leave out things you don’t like, say, mushrooms, and add other healthy veggies like, asparagus or red onions.

Dish Info

1. Serving Size: 4
2. Calories per serving: 304
3. Fat per serving: 7.4

Ingredients

• 4 chicken breasts, boneless & skinless
• salt and pepper to taste
• 1 tbsp olive oil
• 1 cup button mushrooms, sliced
• 2 clove garlic, minced
• 1 14 ounce artichokes, drained and cut in half
• 1 cup grape or cherry tomatoes, halved
• 1 cup white wine
• 1/2 cup Olives, Ripe -- optional

Instructions 

• 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.
• Add mushrooms to the skillet (adding more oil if necessary) and saute until mushrooms are brown.
• Add artichokes, then garlic and wine and cook, stirring, for about 3 minutes.
• Return chicke to skillet. Add tomatoes and olives.
• Reduce heat to low, and simmer for about 10 minutes, until chicken is done.
• Adjust seasoning with salt and pepper.