Ingredients
-
1
-
4
-
1
-
4
-
8
-
1
-
8
-
1
-
1 1/2
-
1
-
1
-
1/4
-
1/2
-
1/2
-
2 1/2
Directions
Greek Island Chicken With Marinated Artichokes, A tasty chicken dish – with a flavoursome blend of herbs, spices, vegetables and honey – which is nonetheless still reasonably low both in calories and in fat Adapted from Paige Morehouse’s recipe which appears in Prevention Healthy Cooking’s ‘Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners’ by Jane Kirby and David Joachim Because the recipe contains several vegetables, it really is a stand-alone dish When I’ve made it, I’ve added a bit more garlic (personal preference) The original recipe had 2 cloves of garlic; and I’ve included more like 8 ounces of mushrooms (again, personal preference) The original recipe had 3 ounces of mushrooms I’ve always used kalamata olives when making this dish , WOW, all 3 of us were delighted with this dish I followed the recipe to a T , ok, now that I said that I discovered I have never had lemon pepper in my spice cabinet so I added pepper and some lemon zest and the sun dried tomatoes were packed in oil No problem! I also added the honey and a touch less cinnamon Next time I will use only 1/2 teaspoon The cinnamon was a fabulous touch, it added great flavor as did the honey, which did not add sweetness and nearly undetectable but somehow you could tell it was there So I have to disagree with were apprehensive about adding these 2 key ingredients, GO FOR IT! A squeeze of lemon at the table is necessary IMO Gosh, we REALLY loved this! Thanks for posting!
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Steps
|
1
Done
|
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. |
|
2
Done
|
Reduce the Heat to Medium, Add the Onion and Garlic. Cook For 5 Minutes, or Until the Onion Has Softened. |
|
3
Done
|
Stir in the Mushrooms and Cook For a Further 10 Minutes or Until the Mushrooms Have Softened and the Juices Have Reduced. |
|
4
Done
|
Add the Wine, Artichokes, Tomatoes, Olives, Lemon-Pepper Seasoning, Honey, Salt, Oregano, Cinnamon and Chicken. |
|
5
Done
|
Reduce the Heat to Low, Cover and Cook For 15 Minutes. |
|
6
Done
|
Uncover and Cook For 5 Minutes, or Until the Sauce Thickens Slightly and a Thermometer Inserted in the Thickest Part of the Breasts Registers 70c/169f and the Juices Run Clear. |
|
7
Done
|
Sprinkle With the Cheese and Serve Over Rice With the Lemon Wedges. |
