Mediterranean Chicken Stew

 

  

 

Mediterranean Chicken Stew

 

Source: Cakerbaker

 

Artichoke hearts, black olives, tomatoes, and chicken come together in a unique take on a warm and hearty stew.

 

Servings:         2

Prep time:       25

Cook time:      15

 

Ingredients:

2 chicken breasts (about 4 ounces each)
Salt and black pepper
Non-stick cooking spray
1 14-ounce can quartered artichoke hearts, drained and
squeezed well
1/2 red onion, sliced (about 1 cup)
2 cloves garlic, chopped
2 medium tomatoes, seeded and chopped
1/2 cup chopped jarred roasted red peppers
1 2.25-ounce can sliced black olives
1 14-ounce can chicken broth
1/4 cup white wine (optional)
2 to 3 teaspoons cornstarch
2 tablespoons chopped fresh parsley


Steamed green beans (optional)

 

Directions:

Season chicken breasts with salt and pepper. Heat a large skillet over medium-high heat until hot. Quickly and carefully spray pan with cooking spray; add chicken breasts to pan. Cook for 3 to 4 minutes per side until chicken breasts are golden brown and seared. Remove chicken from pan; set aside.

Spray pan with cooking spray again. Add drained and squeezed artichoke hearts, onion, and garlic. Cook and stir over medium heat until onion is soft. Add tomatoes, red peppers, and olives; cook and stir for 1 minute. Place chicken breasts back in the pan; add chicken broth and wine (optional). Bring to a boil. Cover skillet and simmer for 10 minutes or until chicken breasts are cooked through.

In a small bowl combine cornstarch with enough cold water to make a slurry. Whisk just enough cornstarch slurry into chicken broth mixture to thicken. Cook for one minute. Stir in parsley.

Note: This "stew" make alot of extra gravy/broth.  So you it would be easy to double this recipe by just adding 2 extra chicken breasts.

Tip: Another time, try cutting the chicken breasts into cubes before cooking it. Or add shredded cooked chicken to the stew in place of the breasts.

 

this sounds delicious

I agree