Labadie Recipe Database

Name Mediterranean Chicken Number of People 4 List of Ingredients 2 T olive oil 4 boneless, skinless chicken breasts (4 oz. each) 1/2 tsp. salt 1/4 tsp. pepper 1 fennel bulb, cored and thinly sliced 2 cloves garlic, minced 1/4 cup dry white wine 10 oz. package frozen artichoke hearts, thawed 1/3 cup kalamata olives, chopped 1/3 cup sun-dried tomatoes packed in oil, drained and chopped mashed potatoes (optional) Description Heat oil in a large, lidded nonstick skillet on medium-high heat.  Season chicken on both sides with 1/4 tsp. salt and the pepper.  Add chicken to pan; cook 3 minutes.  Flip and cook another 3 minutes.  Remove from pan and set aside. In same pan, reduce heat to medium and add fennel.  Saute 3 to 5 minutes or until slightly softened.  Add garlic; cook one minute.  Pour in wine, bring to a boil and cook one minute.  Stir in artichokes, olives, sun-dried tomatoes, chicken and remaining 1/4 tsp salt.  Cover and cook 3 minutes or until heated through.  Serve over mashed potatoes, if desired. Time 30 minutes Difficulty (1-5) 1 Notes I would add a little chicken broth and extra wine and simmer a while to make chicken a little more tender. Per serving:  357 calories, 17 g fat, 2 g saturated fat, 66 mg cholesterol, 18 g carbohydrates, 8 g fiber, 30 g protein, 867 mg sodium Image