Mediterranean Style Chicken Recipe
Ingredients
| Chicken breasts | 3 Pound, skinned | |
| Cooking oil | 2 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 olives | 1/2 Cup (16 tbs), halved | |
| Ground cinnamon | 1/8 Teaspoon | |
| Cold water | 1 Tablespoon | |
| Cornstarch | 2 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.
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.
Chef
