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Skillet: Greek Chicken, Artichokes & Brown Rice

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

2 teaspoons olive oil
3/4 pound skinless chicken breast -- cut into thin strips
1 teaspoon dried oregano, + 1/2 tsp.
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, sliced
3 cloves garlic, finely chopped
2 1/2 cups chicken broth
2 1/2 cups raw quick cooking brown rice
1 jar marinated artichoke hearts -- reserving liquid
1/2 cup chopped flat leaf parsley


Recipe

Heat oil in large nonstick skillet with lid. Sprinkle the chicken with 1 tsp. of oregano, and the salt and pepper. Saute the chicken, along with the onion, over medium high heat until chicken is golden brown and cooked through, 4-5 minutes. Add the garlic and cook, stirring for 1 minute. Add the broth and rice, and bring to a boil over high heat. Reduce the heat to low and cook, covered, according to package directions, 5-10 minutes, or until rice is tender and has absorbed the liquid. Drain the artichoke hearts, reserving 2 tbl. of marinade. Stir artichokes and reserved marinade into the chicken nd rice, add the remaining 1/2 tsp. oregano, and cook over medium heat until heated through, 2-3 minutes. Taste and season with additional salt and pepper if needed, sprinkle with parsley. Serves 4.