Mediterranean Chicken

By courtneyepowell

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts (4 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 fennel bulb, cored and thinly sliced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 10 ounce package frozen artichoke hearts, thawed
• 1/3 cup Kalamata olives, chopped
• 1/3 cup sun-dried tomatoes packed in oil, chopped
• Mashed potatoes (optional)

Preparation

Step 1

1. Heat oil in a large, lidded nonstick saute pan on medium-high heat. Season chicken on both sides with 1/4 teaspoon of the salt and the pepper. Add chicken to pan; cook 3 minutes. Flip and cook another 3 minutes. Remove from pan and set aside.

2. In same pan, reduce heat to medium and add fennel. Saute 3 to 5 minutes or until slightly softened. Add garlic; cook 1 minute. Pour in wine, bring to a boil and cook 1 minute. Stir in artichokes, olives, sun-dried tomatoes, chicken and remaining 1/4 teaspoon salt. Cover and cook 3 minutes or until heated through. Serve with mashed potatoes, if desired.