Ingredients: |
Ingredients:
1 lb. skinless/boneless chicken breast - cut into bite sized cubes
2 cups chopped Mushrooms (We used Portabello)
6 medium tomatoes, chopped
1/4 cup sun-dried tomatoes (optional)
1-14 oz can artichoke hearts (6-8 med hearts) drain, rinse and cut into quarters
4 oz Kalamata olives use more depending your mood (Black olives works too) chopped
1 Tbsp chopped garlic
2 Tbsp corn starch (or flour)
1 Tbsp. dried italian seasoning (The herbs from the spice rack, not the "seasoning packet")
1 cup Low sodium Chicken Broth
2-3 tablespoons of capers (optional)
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Directions: |
Directions:This is a great healthy dish. If you don’t like Mushrooms or Artichokes, don’t bother. Everyone else? This is a keeper! It’s a really nice change up from the stews and heavy dishes. Break out the wine and bread with this one.
Spray the pot with non-stick spray (Our favorite is Olive Oil non-stick)
In the pot, combine mushrooms, tomatoes, artichoke hearts, garlic, (capers) and olives. Mix together gently.
Sprinkle this with corn starch or flour.
You can lightly pound the chicken for even cooking. Place the chicken on top, sprinkle the chicken with the Italian seasoning.
Add the broth.
Cover and cook on low for 6 – 8 hours, on high for 3-1/2 to 4 hours.
(You can safely stir about half way through)
Top it off with some crumbled Feta. Serve with cooked brown rice or prepared whole wheat pasta (penne).
Maybe even a side of spinach salad. |
This recipe for Mediterranean Chicken Madness is from