Chicken with Artichoke Hearts and Feta
An easy and delicious way to dress-up everyday chicken breasts. I bought the thin chicken breast slices, which sometimes dry-out when cooked, so I created a simple sauce with white wine.
1 1/2 lbs. Thin-sliced chicken breasts
8 oz. Frozen artichoke hearts
1/3 cup frozen peas
6 oz . feta cheese
1/2 tsp. each oregano and basil
Thaw artichoke hearts and peas. Season chicken slices with white pepper, basil and oregano. Heat oil in pan and add in chicken slices. Cook on one side for about 2-3 minutes. Turn and add artichoke hearts and peas. Cook another 2-3 minutes. De-glaze pan with white wine. Scrape bits off of bottom of pan. Crumble feta on top, cover and cook until heated through and feta begins to melt.