Ingredients:
- 4 chicken breast halves
- 1 tablespoon olive oil or grapeseed oil
- 1 small zucchini, cut in chunks
- 1/4 cup dry white wine or Marsala wine
- 1/2 cup chicken broth
- 2 tomatoes, diced
- 1 can or jar (approx. 15 ounces) artichoke hearts, drained and cut in quarters
- 6 to 8 basil leaves, rolled up and thinly sliced (chiffonade)
- 6 ounces freshly shredded mozzarella cheese
Preparation:
Remove chicken and add the zucchini, wine, and chicken broth to the skillet. Cover and cook over medium heat for about 5 minutes, or until zucchini is just tender. Add chicken back to the skillet, cover, and cook for 10 minutes longer. Top with diced tomatoes, artichokes, and basil. Cover and simmer for 5 minutes longer. Add cheese, cover, and cook for about 1 minute longer.
Serves 4.
More Chicken Breast Recipes
Chicken Mozzarella Bake
Pecan Chicken Recipe
Curried Chicken With Rice
Chicken With Cranberries and Orange Sauce
Chicken Breasts With Hollandaise Sauce
Skillet Lemon Chicken With Mushrooms
Garlic Chicken and Shrimp
Chicken with Noodles and Zucchini
Stuffed Chicken Breasts
Vinaigrette Chicken with Mushrooms
Chicken Recipe Index
50 Easy Chicken Recipes
Top 20 Chicken Breast Recipes
