4 tablespoons olive oil
4 boneless skinless chicken breasts
fresh sliced mushrooms(about a cup or so)
1 large sweet (I used a vidalia) onion sliced thin
1 28 oz can diced tomatoes
1 7.5 oz jar of artichoke hearts drained and quartered
1 tsp hot sauce ( I used sriracha sauce and a extra dash:smiley:)
2 cups fresh baby spinach leaves
oregeno,basil,thyme, little frsh garlic,salt, pepper
season chicken breasts and
brown chicken breasts in pan( I butterflied mine first)
remove and place aside
saute onions and mushrooms uintil tender
add in artichoke hearts
then diced tomatoes and juice…simmer then add in sppinach leaves
place chicken on top and spoon mixture over it…allow to simmer a additional 15 minutes or so…
served with yellow rice with sweet green and red bell peppers and scallions in it, and corn on the cob with some fresh cucumbers with feta cheese
very quick and easy dinner…
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
