Mediterranean Chicken

This is a super quick and delicious meal that is full of flavor.  I make mine with thin cuts of boneless/skinless chicken breasts.  You can make some Jasmine rice, orzo or just a salad to go with it.  I love to make this meal for a quick weeknight dinner when things are busy.  It takes no time at all to prepare.  A Grenache, a Grenache Shiraz Mouvedre (GSM) or a Savignon Blanc goes great with this Greek inspired meal.  Cheers!

Serves 4

4-6 Thinly cut chicken breasts  About 1 1/2  lbs.

3 Tbs. olive oil.

1 cup marinated quartered artichoke hearts reserving 1/2 cup of the marinade.

1/2  cup Kalamata olives.

1 pint of cherry tomatoes cut in half.

4 oz. Feta cheese.

2 Tbs. chopped parsley.

1/2 tsp. of salt and pepper.


Heat large skillet with the olive oil to high heat.  Season chicken breasts with salt and pepper.  

Add chicken to skillet and cook the first side for 4-5 minutes.  Turn chicken over and cook another 2-3 minutes until chicken is browned. Transfer chicken to a plate.

Add the cherry tomatoes to the skillet and cook on high heat until they blister.  About 3 minutes.

Then  add artichoke hearts, olives, parsley and the artichoke marinade to the skillet. Cook for about 2-3 minutes until everything is warmed through.  Add chicken back into the skillet.

Combine all the ingredients together in the skillet and top with feta cheese.  Serve over rice or orzo or just a side salad.


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