Holly in KC
07-20-2003, 09:09 PM
I finally got around to making this recipe (it was actually on my menu last year :o ). I did a search, but didn't find a review yet. Here's the recipe:
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)
INSTRUCTIONS
1. Preheat oven to 400 degrees.
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 degrees 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.
YIELD: 8 servings (serving size: 1 1/4 cups)
NUTRITIONAL INFO
CALORIES 331 (20% from fat); FAT 7.3g (sat 2.1g, mono 3.7g, poly 0.9g); PROTEIN 33.5g; CARB 32.5g; FIBER 3.6g; CHOL 71mg; IRON 2.9mg; SODIUM 897mg; CALC 124mg
My notes:
My pepperoncini were packing quite a bit of heat. Next time, I'll be more careful to seed them, and will probably cut back a bit. In addition, I'll sub feta for the parmesan. Modification I'll keep: substitute canned diced tomatoes w/ garlic & onion and omit the garlic in the 4th step. In addition, I used the amounts called for in the recipe for the potatoes, but cut everything else back by 1/2 (I love my carb-rich potatoes...).
I really like the flavors in this recipe. Its nothing "extraordinarily new", but a nice blend of flavors/textures that I'll be repeating.
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)
INSTRUCTIONS
1. Preheat oven to 400 degrees.
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 degrees 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.
YIELD: 8 servings (serving size: 1 1/4 cups)
NUTRITIONAL INFO
CALORIES 331 (20% from fat); FAT 7.3g (sat 2.1g, mono 3.7g, poly 0.9g); PROTEIN 33.5g; CARB 32.5g; FIBER 3.6g; CHOL 71mg; IRON 2.9mg; SODIUM 897mg; CALC 124mg
My notes:
My pepperoncini were packing quite a bit of heat. Next time, I'll be more careful to seed them, and will probably cut back a bit. In addition, I'll sub feta for the parmesan. Modification I'll keep: substitute canned diced tomatoes w/ garlic & onion and omit the garlic in the 4th step. In addition, I used the amounts called for in the recipe for the potatoes, but cut everything else back by 1/2 (I love my carb-rich potatoes...).
I really like the flavors in this recipe. Its nothing "extraordinarily new", but a nice blend of flavors/textures that I'll be repeating.