Greek Island Chicken Recipe

Greek Island Chicken Recipe

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breast halves
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 ounces mushrooms, chopped
  • 1 cup dry white wine or nonalcoholic wine
  • 1 (8 ounce) jar marinated artichoke hearts, drained and chopped
  • 1/3 cup chopped dry-packed sun-dried tomatoes
  • 1/4 cup chopped pitted Greek olives
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup feta cheese
  • 4 lemon wedges
  1. Warm oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side, or until browned. Remove to a plate.
  2. Reduce heat to medium and add onion and garlic to the same skillet. Cook 5 minutes, or until onion is tender. Stir in mushrooms. Cook 10 minutes, or until mushrooms render their juices. Add wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon, and chicken. Reduce heat to low, cover, and cook 15 minutes.
  3. Uncover and cook 5 minutes, or until sauce thickens slightly and a thermometer inserted in the thickest part registers 160 degrees F (70 degrees C) and juices run clear. Sprinkle with cheese. Serve with lemon for squeezing.
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