Cookin’ Greens Creamy Mediterranean Smothered Chicken with Artichoke Hearts

Cookin’ Greens Creamy Mediterranean Smothered Chicken with Artichoke HeartsThis recipe was submitted to us by Sally Surdem.

Ingredients

 4 whole chicken breasts, split in two  =8 breasts

 Sea salt & pepper to taste

 1/2 cup white wine (opt.), broth can be used

 1 onion chopped

 2 garlic cloves, minced

 6-8 pieces Cookin Greens Artichoke, frozen

 1 cup Cookin’ Greens Designer’s Mix, frozen

 3 tbsp chopped parsley

 1 cup frozen corn

 1 can cream of mushroom soup

 1 cup milk

 1 1/2 cup flavoured crushed crackers (used Triscuit Roasted Tomato)

 EVOO

 Method

 In a preheated skillet, sear both sides of chicken with a small amount of oil. Place in a casserole dish large enough to fit chicken in a single layer. Sprinkle with seasonings.

While pan is still on heat, deglaze the pan with the wine, scraping off the bits from bottom, reducing for 30seconds on high.

Pour over chicken. Wipe pan clean.

Add 2 tbsp. oil to the skillet and sauté onions and garlic until fragrant and golden. Tip in greens, season and cook for 5 min, stirring to distribute heat. After 5min. add artichoke and continue cooking for 3 min. more just to flavour and slightly soften. Remove from heat.

 In a medium sized bowl whisk the milk and soup together to a smooth consistency.

 Add corn, seasonings, herbs and vegetables to the soup mixture. Fold to blend.

Smother the chicken with mixture. Spread to edges. Sprinkle with crackers and bake for 30-40 minutes @ 375F or until chicken juices run clear and crackers are golden brown.

Serve and Enjoy!

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