Mediterranean Chicken Recipe

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4 large chicken breasts, skinned and boned
2 Tbsp. butter
1 fresh red pepper, diced
1 medium onion, chopped
1 garlic clove, minced
4 oz. fresh mushrooms, sliced
1 Tbsp. flour
1 cup dry white wine
1-1/2 tsp. chicken bouillon granules
1 Tbsp. tomato paste
2 oz. black olives, drained and sliced
1 10 oz. pkg. frozen artichoke hearts, thawed (or canned)

Saute chicken in butter to seal in juices, turning on all sides. Remove from pan.

Cook pepper, onion, garlic and mushrooms in butter. Stir in flour; add wine, bouillon granules and tomato paste . Bring to a boil. Replace chicken and simmer, covered, for 15 minutes. (Additional butter or wine may be added to ensure a sufficient quantity of sauce.) Add olives and artichoke hearts and simmer for 10 minutes until chicken is tender.

Submitted by Peggy Rice
Co-Founder of Plow & Hearth

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