Ingredients:
1 tablespoon olive oil
4 boneless chicken breasts, skinned
1 onions, chopped
4 garlic cloves, finely chopped
8 ounces mushrooms
1 cup white wine
8 ounces bottled marinated artichoke hearts
1 ounce sun-dried tomatoes, dry-packed coarsely chopped
1 1/2 ounces Greek olives, pitted, halved
1 teaspoon lemon-pepper seasoning
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cinnamon
2 1/2 ounces feta cheese, crumbled
4 lemon wedges or 4 lemon slices
Directions:
Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
Reduce the heat to low, cover and cook for 15 minutes.
Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70 C/169?F and the juices run clear.
Sprinkle with the cheese and serve over rice with the lemon wedges.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.