37 - Mediterranean Chicken with Potatoes

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  Ingredients
• 4 teaspoons minced garlic, divided
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1/4 teaspoon dried thyme
• 1/2 teaspoon black pepper, divided
• 12 small red potatoes, halved (about 1 1/2 pounds)
• Cooking spray
• 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
• 1 cup vertically sliced red onion
• 3/4 cup dry white wine
• 3/4 cup fat-free, less-sodium chicken broth
• 1/2 cup chopped pepperoncini peppers
• 1/4 cup pitted kalamata olives, halved
• 2 cups chopped plum tomato
• 2 tablespoons chopped fresh basil
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• Thyme sprigs (optional)

Preparation

1. Preheat oven to 400°.
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 400° 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; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
4. Add onion to pan; sauté 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.

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