Mediterranean Style Chicken Recipe

Summary

Difficulty LevelEasyCuisine
CourseMain Ingredient

Ingredients

 Chicken breasts 3 Pound, skinned
 Cooking oil2 Tablespoon
 1 l4 1/2-ounce can tomatoes, cut up
 1/4 cup dry white wine or chicken broth
 3 tablespoons regular onion soup mix
 1 9-ounce package frozen artichoke hearts
 Ripe olives1/2 Cup (16 tbs), halved
 Ground cinnamon1/8 Teaspoon
 Cold water1 Tablespoon
 Cornstarch2 Teaspoon
 Hot cooked couscous or hot cooked rice

Directions

1 Rinse chicken; pat dry with paper towels. In a 12-inch skillet heat oil over medium heat. Add chicken and cook, uncovered, for 10 minutes, turning to brown evenly. Drain well.
2 Stir together the undrained tomatoes, wine or broth, and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in artichoke hearts, olives, and cinnamon. Simmer, covered, 8 to 10 minutes more or until chicken is tender and no longer pink and artichoke hearts are tender. Use a slotted spoon to transfer chicken and solids to a serving platter.
3 Skim fat from broth. Combine the cold water and cornstarch; add to broth in skillet. Cook and stir until thickened and bubbly; cook 2 minutes more. Spoon over chicken.
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