Biyernes, Hunyo 22, 2012

Greek Style Chicken and Artichokes

This is a must-try recipe, really delicious and flavorsome, you won’t be disappointed!


  • 1 lb boneless skinless chicken breast, cut 1-1/2-inch cubes
  • 2 tbsp olive oil
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 6 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 tbsp lemon juice
  • 2 tbsp sun-dried tomatoes, finely chopped
  • 1 tsp lemon peel, grated
  • 2 tsp oregano leaves, chopped
  • 1/4 tsp crushed red pepper flakes

Season chicken with salt and pepper
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes.
Remove chicken mixture and set aside.
Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds.
Add wine to pan and stir, scraping up brown bits.
Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
Return chicken mixture to skillet and bring to a boil.
Reduce heat and simmer covered, stirring occasionally, until chicken is thoroughly cooked, about 10 minutes.

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