Mediterranean Chicken with Potatoes
Source of Recipe
Cooking Light-8/02
List of Ingredients
- 4 teaspoons minced garlic, divided
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/4 teaspoon dried thyme
- 1/2 teaspoon black pepper, divided
- 12 small red potatoes, halved (about 1 1/2 pounds)
- cooking spray
- 2 pounds skinless boneless chicken breast, cut into bite-sized pieces
- 1 cup vertically sliced red onion
- 3/4 cup dry white wine
- 3/4 cup fat-free, less-sodium chicken broth
- 1/2 cup chopped pepperoncini peppers
- 1/4 cup pitted kalamata olives, halved
- 2 cups chopped plum tomatoes
- 2 tablespoons chopped fresh basil
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- thyme sprigs (optional)
Instructions
- Preheat oven to 400 degrees.
- Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400 for 30 minutes or until tender.
- Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan; saute 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
- Add onion to pan; saute 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.
- Yield: 8 servings (serving size: 1 1/4 cups). 331 cal, 7.3g fat, 33.5g pro, 32.5g carb, 3.6g fiber, 71mg chol, 2.9mg iron, 897mg sod, 124mg calc.
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