January 2009

Mediterranean Chicken

Ingredients
      6 boneless skinless chicken breasts
      ¼ cup extra virgin olive oil
      1 tablespoon butter
      1 can quartered artichokes
        (frozen artichokes may be used)
      2 cloves garlic, minced
      ½ medium red onion, sliced thinly
      ½ cup Kalamata olives, pitted
      1 28 oz can diced tomatoes
      ¼ cup white wine
      ½ cup crumbled Feta cheese
      1 teaspoon oregano
        salt & pepper

Directions
Preheat oven to 350 degrees. Season chicken breasts with salt and pepper. Heat olive oil and butter in an ovenproof skillet. Saute chicken breasts on both sides until golden and remove from pan. Add onions and garlic to pan, cooking until tender. Add white wine to pan and cook until reduced in half. Add remaining ingredients, bring just up to a boil. Add chicken back to pan, cover and bake for 30 minutes. Serve over rice or pasta.

Serves 6.