Grilled Chicken With Spinach, Artichoke, Mushrooms And Tomatoes

• 2 large boneless skinless chicken breasts, filleted thin
• 1 tablespoon olive oil
• 1/2 teaspoon cavendars all purpose Greek seasoning (optional)
• 8 ounces fresh mushrooms, sliced
• 1 roma tomato, cut into half circles (thin or thick is your preference)
• 13 ounces canned artichoke hearts, drained
• 3 cups chicken stock
• 1/2 cup white wine (choose a good pinot grigio)
• 1 cup fresh spinach (about a handfull)
• 1/2 cup chopped fine sweet onion
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• salt and pepper

1. season chicken breast with salt and pepper and cavendars (or use a season you like) drizzle with 1 Tbsp olive oil and let sit in refridgerator about 30 minutes to "marinate" .
2. grill chicken on indirect heat closed grill medium heat until done.
3. sauce: in 2 Tbsp olive olive suate onion, garlic and mushrooms until almost done.
4. add wine and let alcohol boil off a few second or so, add stock let cook for as long as it takes chicken to cook.
5. just before reday to serve add artichoke hearts, bring sauce back to a boil to heat through.
6. plate chicken and throw in tomatoes and spinach stir well and ladle over chicken.
7. serve with mashed potatoes and some steamed vegies for a great lighter meal with low fat!

chicken breasts, olive oil, mushrooms, roma tomato, hearts, chicken stock, white wine, fresh spinach, sweet onion, garlic, olive oil, salt

Taken from www.food.com/recipe/grilled-chicken-with-spinach-artichoke-mushrooms-and-tomatoes-321250 (may not work)