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Pan Roasted Chicken Mediterranean by Samantha Ryan serves: 4	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Savory Chicken with olives, tomatoes, artichokes and onion in a light white wine sauce. Gluten and dairy free

Ingredients:

4 4-6oz

Bonless, skinless chicken breasts

2 Tbsp

Olive oil, divided

1/2 Medium

Red Onion, sliced

2 cloves

Garlic, sliced

8 oz

Mushrooms, sliced

1/2 cup

Tomato, diced

1/4 cup

Roasted Red Peppers, diced

1 cup

Artichoke Hearts, drained, chopped

1/4 cup

White wine

1/4 cup

Kalamata olives

Directions:

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.

Categories:

Dairy Free
Low Calorie
Main Dishes
Peanut/Nut Free
Poultry
Quick & Easy
Wheat Gluten Free