Mediterranean Chicken With Artichokes, SunDried Tomatoes, and Po
Mediterranean cuisine is one of the hearthealthiest in the world. That's because it's high in fruits, vegetables, whole grains, and monounsaturated fats (think olive oil), all of which help reduce LDL (or "bad") cholesterol and low in saturated fats, which help boost HDL (or "good") cholesterol levels. It's also a diet that celebrates love and connection: Mediterraneans often eat with friends and family, and social support may help protect against heart disease.
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- 1 10 oz package baby portabella mushrooms, sliced
- 2 garlic cloves, minced
- tsp salt
- 1 10 oz package frozen artichoke hearts, thawed
- 1 tsp dried or 2 tbsp chopped fresh thyme
- 1 tsp olive oil
- 1/3 cup chopped sundried tomatoes
- 4 boneless, skinless chicken breasts
- juice from fresh lemon
- Heat a large nonstick skillet coated with cooking spray over medium heat.
- Season chicken breasts with salt and pepper and place in skillet.
- Saut chicken breasts on each side until cooked, about 8 to 10 minutes.
- Remove chicken and cover to keep warm.
- Add oil to the skillet over medium heat and saut garlic, 3 to 4 minutes or until sundried tomatoes are tender.
- Add mushrooms, artichoke hearts, and sundried tomatoes, and saut for 3 minutes.
- Add lemon juice and thyme; continue cooking for 3 minutes.
- Serve chicken breasts topped with mushroomartichoke mixture.
- Makes: 4 servings
This recipe is a personal recipe added by Papa7490 and has not been tested or endorsed by MyRecipes.
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