Ingredients
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1 tablespoon olive oil
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4 boneless chicken breasts, skinned
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1 onion, chopped
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4 garlic cloves, finely chopped
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8 ounces mushrooms
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1 cup white wine
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8 ounces bottled marinated artichoke hearts
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1 ounce sun-dried tomato, dry-packed coarsely chopped
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1 teaspoon honey
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1/4 teaspoon salt
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1/2 teaspoon oregano
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1/2 teaspoon cinnamon
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2 1/2 ounces feta cheese, crumbled
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1 1/2 ounces Greek olives, pitted, halved
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4 lemon wedges or 4 lemon slices
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1 teaspoon lemon-pepper seasoning
Instructions
- 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.
- Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
- Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
- Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
- Reduce the heat to low, cover and cook for 15 minutes.
- 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.
- Sprinkle with the cheese and serve over rice with the lemon wedges.