Monday, February 7, 2011

Red Wine, Mushroom and Artichoke Chicken Skillet

This dinner was pretty quick, easy and delicious! And diet friendly. 
Taste: A lot of different and complex flavors.
Texture: Moist with different textures.
Would I make this again?: Probably. It's not one of my all-time favorites, but pretty good!

Check out that steam! 
Red Wine, Mushroom and Artichoke Chicken
From: Gonna Want Seconds

2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into chunks
1 medium onion, sliced
2 tablespoons roughly chopped garlic
2 cups of mushrooms, sliced
1 can-14 ounce diced tomatoes (or fire roasted diced tomatoes with chilies if you like more heat. Trader Joe's has a great version btw)
1 cup tomato sauce
pinch of sugar
1/3 cup Merlot wine
1/4 cup balsamic vinegar
1 can (14 ounce) artichoke hearts, quartered
3/4 cup green olives stuffed with pimientos, sliced
1 teaspoon dried basil
1 tablespoon dried oregano
salt and pepper to taste

1 pound of spaghetti, cooked and drained
Parmesan cheese, shredded, for serving

1.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.
2. 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 the 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.
3.Serve with hot spaghetti and a sprinkle of Parmesan cheese. And LOTS of Italian bread ;)

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