Greek Island Chicken With Marinated Artichokes

• 1 tablespoon olive oil
• 4 boneless chicken breasts, skinned
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 8 ounces mushrooms
• 1 cup white wine
• 8 ounces bottled marinated artichoke hearts
• 1 ounce sun-dried tomato, dry-packed coarsely chopped
• 1 1/2 ounces Greek olives, pitted, halved
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon cinnamon
• 2 1/2 ounces feta cheese, crumbled
• 4 lemon wedges or 4 lemon slices

1. Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
2. Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
3. Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
4. Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
5. Reduce the heat to low, cover and cook for 15 minutes.
6. Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70u0b0C/169u0b0F and the juices run clear.
7. Sprinkle with the cheese and serve over rice with the lemon wedges.

olive oil, chicken breasts, onion, garlic, mushrooms, white wine, hearts, tomato, olives, lemonpepper seasoning, honey, salt, oregano, cinnamon, feta cheese, lemon wedges

Taken from www.food.com/recipe/greek-island-chicken-with-marinated-artichokes-121627 (may not work)