Chicken with Mushrooms, Tomatoes and Artichokes

🧂 Ingredients

• 4 tbsp. olive oil
• 2 large chicken breasts

  boneless, skinless, cut lengthwise into 3 or 4 strips (or cut in one-inch chunks)
• 1 tsp. sea salt & pepper

  to taste
• 1 large leek

  green top removed, washed thoroughly and sliced and separated into rings
• 2 cloves garlic

  minced
• 2 cups grape tomatoes
• 14 oz. can artichoke hearts

  quartered, drained
• 1 red bell pepper

  seeded and cut into 1/2 inch pieces
• 8 oz. fresh button mushrooms

  washed well
• 1/2 cup fresh basil

  roughly chopped, divided use (I used 5 large leaves)
• 2/3 cup chicken broth
• 1/2 cup parmesan cheese shavings

  for garnish, as desired

Instructions

• 1 Heat olive oil in a very large skillet.
• 2 Season chicken on both sides with salt and pepper.
• 3 Cook in hot oil for several minutes on each side until the chicken is cooked
  through.
• 4 Remove chicken from pan and set on a plate with paper towels on top.
• 5 If necessary, add additional oil to the skillet at this point.
• 6 Add leeks and saute a minute or two.
• 7 Add garlic, tomatoes, red peppers, half the basil and mushrooms and continue to
  cook until the tomatoes begin to wilt and the mushrooms are cooked through.
• 8 Sprinkle additional salt and pepper over veggies.
• 9 Stir in artichoke hearts.
• 10 Return the chicken to the pan.
• 11 Add chicken broth.
• 12 Cook a few minutes until everything is heated through.
• 13 To serve, sprinkle contents of the skillet with remaining basil and freshly
  grated Parmesan cheese shavings.

Nutrition Info