Greek Island Chicken With Marinated Artichokes

bluemoon downunder's Note:

A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 4 boneless chicken breasts , skinned
• 1 onion , chopped
• 4 garlic cloves , finely chopped
• 8 ounces mushrooms
• 1 cup white wine
• 8 ounces bottled marinated artichoke hearts
• 1 ounce sun-dried tomato , dry-packed coarsely chopped
• 1 ½ ounces Greek olives , pitted, halved
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon honey
• ¼ teaspoon salt
• ½ teaspoon oregano
• ½ teaspoon cinnamon
• 2 ½ ounces feta cheese , crumbled
• 4 lemon wedges or 4 lemon slices

Directions:

1. Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
2. Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
3. Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
4. Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
5. Reduce the heat to low, cover and cook for 15 minutes.
6. Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
7. Sprinkle with the cheese and serve over rice with the lemon wedges.

Reviews

[Tea Girl]

Wonderful! I saw this recipe some time ago when I was looking for something to do with some chicken breast, but I didn't have the things on hand to make it. I remembered that I wanted to try it when I got some really good sun-dried tomatoes. I left the recipe exactly as it that the chef wrote and both my husband and I loved it. I think the cinnamon flavour isn't really as noticeable as many Greek dishes and gives in an extra something so I wouldn't recommend leaving it out. I served it on top of lemon rice, I can see it as a great diet dish as it is really filling for for so few calories. I'll make it again for sure.

[NurseJaney]

2/10 -- prepared with bone in/skin on thighs -- love the flavor ! Only left out the cinnamon. DH and I really enjoyed this tonight, with left-over saffron rice and snow peas !! 3/14/09 This was very flavorful. I prepared half for DH and me, and the chicken breasts were so large -- we have enough for another meal. I didn't have the sundried tomatoes, and left out the cinnamon -- (personal choice), served with edamame and parsley potatoes. Thanks for posting,bluemoon.

[Vicki in CT]

I'm not sure why this didn't work out for me. But not my favorite. I was not a fan of cinnamon and honey with this savory dish. From reading the recipe I thought the combo of tomatoes, olives, artichokes, wine seemed perfect. Thanks for posting, just not my personal taste. Maybe without the honey and cinnamon? might enjoy.