I can’t remember where this recipe came from. I found it in my recipe book hand written by me; so it’s either a recipe my mom told me over the phone or I saw it on the Food Network. The recipe calls for herbs that are flavors from the Mediterranean, particularly Italy, so I am categorizing this as a Mediterranean dish. This is a very simple and healthy dish that is made with fresh, simple ingredients. It is low in fat and it has a higher carbohydrate count because of the potatoes, but the protein from the chicken helps to balance that out.
Pre-heat oven to 450° F.
- 4 boneless and skinless chicken breasts
- 8-10 baby red skin potatoes, cut in half
- 1 glass of white wine
- 1 cup/1 can chicken stock
- 2 cans artichoke hearts
- 2 cloves garlic, chopped
- 2 tbs fresh oregano, use dried if you don’t have fresh
- 2 tbs fresh thyme
- 2-3 tbs olive oil
- salt and pepper