Mediterranean Chicken With Potatoes

  1. Preheat oven to 400u0b0.
  2. 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 400u0b0 for 30 minutes or until tender.
  3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black 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.
  4. 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.

garlic, olive oil, salt, thyme, black pepper, red potatoes, cooking spray, chicken breasts, red onion, dry white wine, chicken broth, pepperoncini pepper, olive, tomatoes, fresh basil, hearts, feta cheese, thyme

Taken from www.food.com/recipe/mediterranean-chicken-with-potatoes-120085 (may not work)

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