Mediterranean Chicken

Serves 4

4 boneless skinless chicken breast halves (cut into bite sized chunks)
2 tablespoons olive oil
salt and pepper to taste
1 onion (chopped)
1 red bell pepper -- cut in strips
4 cloves freshly pressed garlic
1 teaspoon oregano
¼ teaspoon crushed red pepper
¼ cup balsamic vinegar
1 can halved or quartered artichoke hearts (drained)
1 can chicken broth, plus 1/4 cup water
½ cup crumbled feta cheese

Heat half the olive oil in the skillet over medium high heat. Cook chicken through (salt and pepper to taste) till lightly browned on both sides, about 5 minutes each side. Remove chicken from skillet and set aside (keep warm if possible)

Add remaining oil to the skillet. Add onion, artichoke hearts, garlic and bell pepper. Cook until onion is translucent. Add oregano, crushed red pepper and stir. Remove onion mixture from skillet and put aside with the chicken. Do not worry about scraping out the seasoning--it is used for the next step.

Add balsamic vinegar to the bottom of the skillet and keep on stove. 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 crumbled feta cheese on top. 

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