Mediterranean Chicken


1 1/2 pounds chicken breasts, pounded to ½ inch thick

2 tablespoons oil

1 teaspoon garlic, minced

1 1/4 cups half-and-half cream

one 14 Oz. can marinated artichoke hearts, drained

1/4 cup sun dried tomatoes, diced

1/3 cup Kalamata olives, pitted

1/4 cup Parmesan cheese

1/4 cup feta cheese

2 tablespoons basil, sliced

Heat oil in a fry pan over medium heat.

Season chicken with salt and pepper, then place in the pan.

Cook for 4 to 5 minutes until browned and then turn.

Cook another 3 to 4 minutes or until temperature is 165, then remove chicken from pan.

Add garlic to pan and cook for 30 seconds, stirring constantly.

Add cream, artichoke, sun dried tomatoes and olives.

Bring to a low boil and cook while stirring until slightly thickened.

Stir in Parmesan cheese, then add chicken back to the pan.

Turn off heat and garnish with feta and basil.

Serve immediately over pasta or rice. Enjoy!
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