Mediterranean Chicken with Artichoke Hearts

By Tonya_Speed

Per Serving: 266 Calories; 12g Fat (42.1% calories from fat); 31g Protein; 7g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 289mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat.

Ingredients

• 4 boneless skinless chicken breasts – cut into 2" pieces
• 2 tablespoons olive oil - divided
• salt and pepper to taste
• 1 onion -- chopped
• 1 red bell pepper -- cut in strips
• 4 cloves garlic -- pressed
• 1 teaspoon oregano
• ¼ teaspoon crushed red pepper
• ¼ cup balsamic vinegar
• 1 package frozen artichoke hearts -- thawed and halved
• 1 can chicken broth, plus 1/4 cup water
• ½ cup feta cheese -- crumbled

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat half the olive oil in the skillet over medium high heat. Brown chicken (salting and peppering to taste) till browned on both sides, about 5 minutes each side. Take out of the skillet and keep warm.

Add remaining oil to the skillet and heat up again. Add onion, artichoke hearts, garlic and bell pepper. Cook till wilted and onion is translucent. Add oregano, crushed red pepper and give it a stir. Remove from skillet, also.

Add vinegar to the bottom of the skillet and heat. Scrape up the browned bits from the bottom of the skillet with a wire whisk until the vinegar has nearly evaporated, about 2 minutes. Add broth and water to skillet, chicken and onion mixture and simmer until chicken is thoroughly cooked and the sauce has thickened, about 5 to 10 minutes. Serve with sauce and crumbled feta cheese on top.

LC SERVING SUGGESTIONS: Sauteed spinach, rutabaga fries (peel rutabagas, slice into "fries", toss with a little olive oil, garlic powder, salt and pepper and bake in 375 oven till brown; turn once and bake till brown again).

SERVING SUGGESTIONS: Add steamed red potatoes.