Pan Roasted Chicken Mediterranean
by Samantha Ryan
serves: 4
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Savory Chicken with olives, tomatoes, artichokes and onion in a light white wine sauce. Gluten and dairy free |
| Ingredients: |
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4 4-6oz |
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Bonless, skinless chicken breasts |
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2 Tbsp |
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Olive oil, divided |
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1/2 Medium |
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Red Onion, sliced |
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2 cloves |
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Garlic, sliced |
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8 oz |
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Mushrooms, sliced |
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1/2 cup |
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Tomato, diced |
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1/4 cup |
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Roasted Red Peppers, diced |
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1 cup |
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Artichoke Hearts, drained, chopped |
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1/4 cup |
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White wine |
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1/4 cup |
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Kalamata olives |
| Directions: |
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In a skillet, heat half the olive oil over medium high heat and brown the chicken well on both sides, about 10 minutes total. Chicken should be nearly cooked. Place in a 275 degree oven covered to keep warm.
Into the skillet, add the remaining olive oil and heat. Add the onion and garlic and cook until starting to get translucent. Add the mushrooms and tomatoes and cook for a minute. Now add the remaining ingredients and cook until hot and fragrant. Serve chicken topped with mixture.
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