Mediterranean Chicken

Mediterranean Chicken
As I said below, I used chicken strips and cut them into bite-sized pieces.  It's easier for me to bring things for lunch that don't need cutting.  But you could leave the strips whole or even use a whole breast.  I recommend that if you're cutting the chicken, do it while it's still a little frozen.  It stays put better.  Anyway, this is delicious.  Smells great cooking.  I'd serve it over rice or quinoa or even pasta, I suppose. If you're not cutting up chicken, you could make this in less than 30 minutes.

• 

• Ingredients
• 2 teaspoons olive oil
• 2 tablespoons wine
• one pound chicken (I used chicken tenders and then cut them up into bite sized pieces)
• 3 cloves garlic
• 1 can diced tomatoes
• 1/2 cup wine
• 1 teaspoons dried thyme
• 1 teaspoon dried basil
• 1/2 cup pitted Kalamata olives
• 1/4 chopped fresh parsley
• half dozen canned artichoke hearts, halved

Directions

1. Heat the oil and 2 tablespoons white wine in a large skillet over medium heat.
2. Saute onion and garlic for about 2 minutes.  Add chicken and cook until chicken is cooked on the outside.
3.  Add tomatoes and bring to a boil. 
4. Lower heat, add 1/2 cup white win, thyme, and basil and simmer for 15 minutes.
5. Add olives, artichokes, and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.