Red Wine, Mushroom and Artichoke Chicken Skillet
Chicken In A Skillet with Red Wine, Mushroom and Artichoke, as beautiful as it is richly satisfying. An easy flavor packed complete meal.
Servings 6 -8
Calories 468kcal
Ingredients
- 2 Tablespoons Olive Oil
- 4 Chicken Breast Halves Boneless, Skinless, Cut into Large Chunks
- 1 Onion Medium, Sliced
- 2 Tablespoons Garlic Roughly Chopped
- 2 Cups Crimini Mushrooms Sliced
- 1-15 Ounce Can Petite Diced Tomatoes
- 1 Cup Tomato Sauce
- Pinch Sugar
- 1/3 Cup Red Wine
- 1/4 Cup Balsamic Vinegar
- 1-14 Ounce Can Artichoke Hearts Quartered
- 3/4 Cup Pimiento Stuffed Green Olives Sliced
- 1 Teaspoon Dried Basil
- 1 Tablespoon Dried Oregano
- To Taste Salt
- To Taste Black Pepper
- 1 Pound Spaghetti Cooked and Drained
- To Taste Parmesan Cheese
Instructions
- Season the chicken with salt and pepper. Heat a large saute pan to medium-high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just browned. Remove to a plate.
- In the same pan, add another tablespoon of olive oil and saute the onion until they just are soft and translucent. Add the garlic and saute for 3 - 4 minutes. Add the mushrooms and saute until they are soft. Add the tomatoes, tomato sauce, sugar, wine, balsamic vinegar, basil and oregano and simmer the sauce for about 10 for flavors to marry. Stir in the artichokes, olives, and the chicken and continue cooking until the chicken is cooked through (It took me about 10 minutes. The exact time will depend on the size of your chicken chunks.) Season to taste with salt and pepper.
- Serve with hot spaghetti and a sprinkle of Parmesan cheese. And LOTS of Italian bread
- Source: Adapted From Dinners for a Year and Beyond
Nutrition
Calories: 468kcal | Carbohydrates: 66g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 339mg | Potassium: 813mg | Fiber: 4g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 27.7mg | Calcium: 58mg | Iron: 2.9mg