Chicken Breasts with Tomatoes, Capers, Mushrooms, and Artichokes

Serves 4
Cook Time: 20 minutes

INGREDIENTS
4 boneless skinless chicken breasts
salt and pepper to taste
1 medium white onion, sliced
3 cloves of garlic, minced
1 can of diced tomatoes
1/4 cup wine vinegar
1/4 cup capers
1 cup mushrooms, sliced
1 cup of canned artichokes, sliced in half
2 tablespoons tomato paste
dried cilantro to taste
dried parsley to taste

STEPS

  1. Slice chicken breasts into thinner strips (if very thick) and season with salt and pepper.
  2. Warm skillet with cooking spray and add chicken breasts. Sautée over medium-high heat until golden brown on both sides (time will depend on how thick the pieces are.) The chicken should be just cooked through but still juicy (about 10 minutes).
  3. While the chicken is cooking, sautée the onions and garlic in a separate skillet. When the onions become soft, add the mushrooms and artichokes. Sautée together for another 5 minutes.
  4. Transfer the onions, garlic, mushrooms, and artichokes to the larger skillet with the chicken. Mix all together and add the diced tomatoes, wine vinegar, capers, tomato paste, dried cilantro and parsley. Cover and bring to a boil, then let simmer for another 10 minutes. Finish with salt and pepper to taste. 
  5. Serve with brown rice or quinoa. 
Chloe Moussazadeh